I am not familiar with Emeril's recipe, but I would do as Joe does, add a little more flour/roux. Here is the recipe I use. Very simple and delicious, sauce is great. Compare them and make your adjustments as needed. Turkey Marsala 1lb turkey breast (or sub chicken) 2T butter 3T flour 2tsp instant chicken boullion 1/4tsp garlic powder 1c water 1/2c dry Marsala wine 1c sliced fresh mushrooms Melt butter in skillet over medium heat. Brown the turkey, turning once. Place turkey on serving platter, cover to keep warm. Combine flour, boullion and garlic powder in bowl. Gradually stir in water and wine. Add to skillet and cook over medium heat 5 minutes, stirring constantly until thickened. Add mushrooms and heat one minute more. Pour half of sauce over turkey, pass remaining sauce. 4 servings. Linda

My local liquor store carries sweet Marsala wine and dry Marsala...and the labels indicate that. I've seen one Chicken Marsala recipe calling for sweet Marsala, but all the others I've seen call for dry. I'm a firm believer in trying new dishes on company. I do it all the time. 99% of the time the dish is fabulous, and the few flops are great subject of conversation and laughter for a long time. If you're thin skinned, this might not be good, but I'm always the first one to laugh at myself, so it doesn't bother me at all. On Sunday I tried a new recipe for 7 guests, using a recipe I had just learned in my cooking class. It was a stuffed, rolled pork shoulder, cooked in dry Marsala, with tomatoes & herbs and it was FABULOUS! I was hailed as a gourmet cook. Because it was so complicated, there is no way I would have made a practice meal of this dish. Have fun with your guests and your new dish, and remember that it's the sharing experience that is the most important. IF the food tastes good too, that's a bonus. Hope you can find the dry Marsala....it's very available here in Utah, so should be easily found in much more wine-friendly states.

sorry chase, here is the recipe. Chicken in Caramel Sauce - Sol This recipe is from the Washington Post, which adapted it from a recipe from the Slanted Door restaurant that appeared in a cookbook called The Secrets of Success: Signature Recipes and Insider Tips from San FranÂs Best Restaurants by Michael Bauer 1/2 C packed dark brown sugar 1/4 C water 1/4 C Asian fish sauce 3 T rice vinegar 1 tsp minced garlic 1 tsp soy sauce 1 tsp thinly sliced fresh ginger 1/2 to 1 tsp freshly ground black pepper (1/2 usually enough for me) 2 small chili peppers, fresh or dried, halved (I always use fresh) 1 T canola oil 1 shallot thinly sliced 1 1/2 - 2 lbs boneless, skinless chicken breast or thigh meat, cut into bite-size pieces (can use a combo of light and dark meat, if you prefer) In a small bowl, combine brown sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper, and chilis, and mix well. Set aside. Heat oil in a large skillet over high heat (can also use a wok, but IÂve had better luck w/a skillet). Add shallot and cook, stirring, until brown, about 5 minutes. Add chicken and cook, stirring occasionally, until lightly browned on each side but not cooked through, about 5 minutes. Stir the reserved sauce mixture and add to skillet. Bring mixture to boil, reduce heat to med-low and cook, stirring occasionally, until the liquid is reduced by about half and the chicken is cooked through, about 15 minutes. Remove and discard the chili peppers. Remove pan from heat, set aside until sauce has thickened and cooled slightly, about 3 minutes. Serve with rice. Note: This is traditionally a Vietnamese dish. If you havenÂt cooked w/fish sauce before, youÂll notice that itÂs pretty stinky before itÂs cooked (!), but when the sauce is all together it gives it a really distinctive flavor that would be difficult to duplicate without it. IÂm able to get it in my local grocery store, but if you canÂt, then Asian markets will be sure to have it. The dish can be more spicy or less, depending what you do w/the pepper and chilis. If I want it less spicy, I remove all the seeds from the chilis before adding them to the sauce. This time, I left most of the seeds in, and it was very spicy. Probably thereÂs a happy medium and it would be spicy enough w/about half the seeds. If you prefer it to be more sweet than spicy, remove all the seeds and use a bit less black pepper (even tho I like it spicy, I never need more than 1/2 tsp of pepper). Thank you for the ideas. I don't know why I have a hard time being creative with veggies, I always do. Stacy

Grandma used to tell me to "never bake an orphan", so I put as many things into an oven as I can fit in. Brown rice actually cooks very well in the oven, I got that tip from Alton Brown and now that's the only way I ever cook brown rice. Plus it can go right in there with the chicken. I disagree about white potatoes. A medium potato has 110 calories and no fat, no cholesterol, no sodium. It is an excellent source of Vitamin C and has more potassium than a banana if you eat that skin. 2 grams of fiber and 3 grams of protein, as well as some B6. Even Weight Watchers lets me have 1/2 cup of potatoes for only 2 points. Butter, though, has about the same number of calories in a single tablespoon, and no fiber and virtually no vitamins other than a bit of Vitamin A. Pretty much 100% fat too, but it sure tastes good. It takes 1/4 cup of sour cream to reach those 100+ calories and it does have a tiny bit of protein, but not many other redeeming values. So, as a nutritionist and my doctor told me a couple of years ago, potato has gotten a "bad rap". It really is the stuff you put on top of them that adds fat, salt and calories, but it's a challenge to make them without that stuff. A white potato will raise blood sugar more than a sweet potato and a sweet potato is more nutritious, but sometimes they just won't do the trick. Try putting some chili on that potato, or some low fat salad dressing or even, as Ashley does, A-1 sauce. Even a little butter and sour cream is OK, but I never use just a little butter. It's always a LOT of butter, somehow... Annie