Here’s a different twist I use on my Chicken Marsala: I cube the chicken breasts, sprinkle them lightly with salt and pepper, dredge them in flour, them brown them well in extra virgin olive oil. Instead of adding cream to the Marsala sauce, I add homemade chicken broth. I also toss in a tablespoon of powdered porcini mushrooms, in addition to the white crimini button mushrooms.

Let me know if you want the complete recipe. It’s from my great auntie and uncle, immigrants from Sicily who operated an Italian restaurant in New York when I was growing up.