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

Small eggplants are traditional to southern india. I usually prepare them quartered to the base of the stem but not all the way through, stuffed with a spice mixture of coconut, chana dal, coriander, redchillies, and pan roasted with raw sesame oil. Served with short grain rice or basmati and a mild yogurt tomato side dish. Whgille- udumalpet is a small town in the southern Indian state of tamilnadu and it is renowned for it veggie farms. Let us know how this does!

This looks good, as were the reviews. This is good served over rice or pasta, and in that case, you'd want to double the sauce. Chicken with Marsala, Mushrooms and Gorgonzola (Fine cooking) 1 lb. boneless, skinless chicken breast halves (about 3) Kosher salt and freshly ground black pepper 3 Tbs. extra-virgin olive oil 6 oz. cremini or white mushrooms, sliced 1/8 inch thick (about 2-1/4 cups) 2 large cloves garlic, minced 1/2 cup dry Marsala 1/3 cup heavy cream 1-1/2 oz. crumbled Gorgonzola (1/3 cup) 1 Tbs. chopped fresh flat-leaf parsley Trim the chicken, removing the tenders, and slice on an angle into 3/4-inch-thick pieces; season generously with salt and pepper. In a 10-inch straight-sided saute pan, heat 2 Tbs. of the oil over medium-high heat until it shimmers. Add half of the chicken and cook, flipping once, until lightly browned and just barely cooked through, 1 to 2 minutes per side. Transfer the chicken to a plate; repeat with the remaining chicken. Cover with foil to keep warm. Return the pan to medium-high heat and add the remaining 1 Tbs. oil. Add the mushrooms, season lightly with salt, and saut�, stirring with a wooden spoon, until softened and well browned, 3 to 4 minutes. Reduce the heat to medium, add the garlic, and cook, stirring constantly, until fragrant, 20 to 30 seconds. Pour in the Marsala and scrape the pan with the spoon to loosen any browned bits; simmer until the Marsala is reduced slightly, about 2 minutes. Stir in the cream and simmer until thickened slightly, 2 to 3 minutes. Add two-thirds of the Gorgonzola and stir until melted, 1 to 2 minutes. Taste the sauce; add salt and pepper as needed. Add the chicken along with any accumulated juices and turn to coat with the sauce. Serve immediatly, sprinkled with the remaining cheese and the parsley.

This Came directly from Olive Garden's website it's so yummy! Christine (internetnut) Chicken Marsala Description Serving Calculator: (2 - 24 servings) Total Time: 0 hr. 30 min. cook: 30 min(s) Ingredients: 4 ea Chicken half-breast, boneless & skinless 1/4 cup(s) Flour ("Wondra" preferably) 1/2 tsp Salt Pepper to taste 1/2 tsp Oregano, dried 4 Tbsp Oil 4 Tbsp Butter (or margarine) 1 cup(s) Fresh Mushrooms, sliced 1/2 cup(s) Marsala wine Procedures: Pound chicken breasts between sheets of "Saran Wrap" until about 1/4" even-thickness Combine flour, salt, pepper and oregano, blend Dredge chicken pieces in the flour, shake off excess Heat oil and butter in frying pan over medium heat. Cook the breasts on medium heat for about two minutes on the first side, until lightly brown Turn breasts over to second side to cook, add the mushrooms around the chicken breasts Cook breasts about two more minutes, until lightly browned on the second side, stir the mushrooms When lightly browned, add Marsala around the chicken pieces, cover and simmer for about ten minutes Transfer to serving plate. Here is a link that might be useful: Olive Garden Website Chicken Marsala