Altered ingredient amounts. This is a wonderful recipe! It's almost exactly like the Chicken Marsala at my favourite restaurant. I make this when I want a delicious, elegant meal and serve it with wild rice and a nice bottle of wine. I always triple the sauce, which is easily done using an 8 oz carton of cream and 1 cup of marsala wine, leaving out the milk. Also, I use double the mushrooms and I use sweet onions instead of green. I simmer it longer till the sauce reduces and thickens to my liking. The cream is the key in this recipe, I can't imagine a chicken marsala recipe without cream in the sauce. I love to make this for guests, it gets raves and I look like a gourmet cook!  -  29 Sep 2008

Altered ingredient amounts. I love this recipe. I doubled wine and eliminated the cream and milk and replaced with evaporated milk (also doubled). I used 8 oz. of mushrooms and served the sauce over linguine. The flavour is fantastic. This is a great meal to serve guests!  -  29 Sep 2008

The same night I made this Chicken Marsala for family, I also made a different one from this site for me. In a side by side taste test, this one was definitely richer because of the cream. The one I made for myself had no cream. The flavour on both was way out of this world. Because of the cream sauce, the presentation was prettier on this one. I will use this recipe for guests and the other Marsala for my family dinners. Both recipes are perfectly flavoured.Thanks for sharing Sara.  -  29 Sep 2008