Whichever you get make sure it's the less sweet one (maybe the vendor can help you there?). I would like Chicken Marsala better if it wasn't so darn sweet most of the times I've had it.

Try substituting half red and half white wine for some of the Marsala to cut the sweetness. You get the rich flavor of the Marsala without feeling like you're eating candy for dinner. ;)

Thanks. I did ask the vendor but he didn't give me a direct answer but then guessed so I said I will find out and come back. Hm, maybe I should reconsider this course, I won't be eating it myself (something improvised and close though) but considering I have never made either... I wanted a "fancy" course with my cannelonni starter.

It's always better for dinner parties to make something you've made before- you don't want to have a disaster or make something no-one likes even if it comes out right. Try making the chicken Marsala for a family dinner one night first.

You will probably get many suggestions for fancy dishes you could make as alternatives to the Chicken Marsala. How about Chicken French?

Jim

It a recipe that you can do incrementally, meaning that you add wine and stock, mix and cook, taste, and then can add more - you have a chance to adjust/correct. The main danger will be over-cooking the chicken. I say, live dangerously, make the new-to-you dish, just have plenty of wine on hand to distract your guests if you need to. Life's no fun if you don't have surprises. And, if dinner is a total disaster, you can come back and amuse us with the tale!

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.

Oh, I'm all for new recipes for guests. It will be a bigger challenge because I can't do any taste tasting at this point (diet restriction) so that is what makes me nervous. My husband is clueless in the kitchen so he would give a "ugh, I have no idea" for what it may need. I know the starter is a sure thing and my sides and desserts are a sure thing, so, I think I will go for it and go for the dry one. Thanks.

FWIW I use the sweet marsala, and I add a half of a lemon's juice and a squirt of tomato paste from a tube to balance it out. Either way I don't think you can go wrong!

I prefer a dry Marsala but I'm not much of a sweets person.

Go for the new dish, I do it all the time, even flops can be fun if you know the people. Of course I wouldn't try that on the boss and his wife! LOL

As far as tasting goes, it is a weirdness in me but I never, I mean never, taste my food when I cook. I go by texture, sight and smell. Especially smell.

If I think it needs a taste test I call my husband.

OMG, Chase, I do the same thing and it bugs my husband no end!

In case Cookie needs a tried and true recipe for Marsala sauce, here is the one I use (from a favorite restaurant):
3 Tbs. olive oil
1/4 cup onion, diced
1 Tbs. garlic, chopped
1/2 lb, fresh mushrooms, sliced
3 Tbs. flour
1/2 cup Marsala wine
1.5 cups chicken broth
Salt/pepper to taste

In drippings from pan used to brown chicken, saute onions 2-3 minutes then add garlic and mushrooms. Continue cooking until the mushrooms are tender but not browned. Stir in flour and cook about 1 minute then deglaze pan with Marsala wine. Add chicken broth and cook until thickened. Add chicken to the sauce. Simmer for about 15 minutes and serve.

Good luck with your dinner and guests!

You can always ''taste and spit'', like a wine taster. Go for it!

cookie8, I have substituted Madeira wine for marsala several times with success. It's not as sweet & has a good flavor.

Thanks Beachlily. No searching to do now as I didn't have a recipe picked out.

Cookie, that recipe is so easy and good! I never order chicken marsala at a restaurant because that recipe is easy and better than in another restaurant. My friends closed their restaurant after 30 years--8 years ago. I still miss it! I just use their recipes and enjoy!

You know, of course, to pound the chicken and brown it.

Have fun!