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

They are totally different types of preparation. Chicken Marbella, as you know, is made from a long list of varied ingredients, it involves marinating, and uses a whole chicken. Chicken Marsala is generally just the breast, butterflied, and then quickly sauteed with the Marsala wine. It's a lovely, simple, flavorful dish- but there is really no comparison to be made between the two. Marsala wine is made from white grapes, it can be sweet OR dry, and is used in a wide variety of ways in cooking in Italy, especially in Central ad Southern areas. Zabaglione, a sweet, cooked custard sauce, is one of the more famous examples. It's also wonderful in soup, especially chicken soup or mushroom soup, whether its creamy or clear. If you're going to buy Marsala to cook with, DO NOT buy the cheap American "Marsala" made by Masson or Taylor- those are foul and will add nothing but cheap saltiness to your food. Cantino Florio is a good producer of REAL Marsala (which comes from Sicily, and ONLY from Sicily). You can buy it in dry OR sweet versions, and a 750 ml bottle will generally not cost more than $15, and after you open it, it will last in the fridge for quite a long time. RE: Marbella- I agree with you-It's one of my all time favorite dinner party dishes. You can make it long in advance, and it gets better after it sits longer. However, I've gotten tired of the original recipe in the Silver Palate cookbook- it has too much sugar! I've also decided that its MUCH better when made with thighs ONLY! Breast meat doesn't need to be marinated like that, and if it sits too long in the marinade, it just gets mushy. I experimented and made a version of Marbella using tomato paste and Madeira, instead of sugar. Also, depending on your taste, you might try using GOOD dried apricots instead of prunes sometime. It was SOOOO GOOD!!! That combo of capers, olives and dried fruit is also delicious with pork, whether you use a grilled chop, or a roasted tenderloin. I almost always serve Marbella with saffron rice. I tihnk it's time for a Marbella dinner party!!! Zachary

Ann, try saving it to your Clippings. Look to the right of your last post (just above this). You will see the word Clippings in green letters. Under that it will say Clip This Post. For each recipe or comment you want to save, click on Clip This Post. Another way to do it is to highlight the entire thread, or the parts you want, right click with your mouse and then click on Copy. Start a new document in Word and paste the thread into that document, then save it to your computer. If you want me to do that for you and then email it to you, let me know.

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