I followed the recipe except I added a little butter and reduced the olive oil (50/50). I thought the sauce tasted like nothing more than a simple brown sauce. I used Marsala wine (Colombo, dry), but the taste wasn't there. In fact, I had to add other spices just to give it some type of flavor. Sorry, but this won't be going into my recipe box.
I think this recipe would benefit from using butter rather than olive oil. Adjust the heat accordingly and you'll get a much better flavor finish.
This is a wonderful sauce and as usual, you must use a good quality Marsala. I used half unsalted butter and half olive oil for the oil part of the recipe. I used portabella mushrooms and sautéed them first in unsalted butter and added them after I sautéed the onion and prosciutto that I added. I added a little more Marsala and thickened the sauce up a bit due to extra Marsala by using a little cornstarch mixed with a little Marsala. I served this with Buitoni's chicken Marsala raviolis and zucchini in garlic butter. Wonderful dinner!
My cousins are vegetarian, so I used vegetable stock and coconut oil in place of the beef stock and olive oil, and it turned out great! Thanks for the recipe.
EXCELLENT!!! was looking for a good sauce to use with stuffed chicken (recipe 116475-was a keeper) and this one fit the bill just perfectly! if you don't have marsala wine you can use sherry!
This tasted "off" to me. Perhaps it was the beef stock, perhaps the onion. It just didn't have that classic taste I expected from a Marasala sauce. Will try again with chicken stock and see it that improves it. Sorry - it just didn't do much for me.
Excellent sauce! The beef stock (I used canned beef broth) really makes this tasty! I sauteed the mushrooms and onions until they were slightly brown. I served it over braised (I put the lid on and turned down the heat for about 10-15 min. after browning to make sure they were done) chicken breasts, and hubby gave it a thumbs up. So did I! It's easy to make and doesn't require any weird ingredients (my pet pevee.)
Fabulous flavor and so easy! I was serving both steak and chicken for a company dinner party, so made this sauce and served it in a gravy boat. It was a great hit ... and almost everyone commented on the good smells when they walked in the front door.
This was great AND easy! I wasn't sure how much marsala I needed and I ran out (I cooked this for 60 people) and added some sherry and port - it still turned out wonderful! I did use chicken broth instead of beef - I had it already and figured it would be ok - it was fine. I had lots and lots of compliments - thanks, Lisa, for this easy and great recipe!!!!
One of the easiest and FASTEST wine suace recipes I have ever made. I served it over penne pasta with chicken strips (leftover from KFC...the grilled ones)and cooked frozen veggies. Done in its entirety in less than 15 min! I have spent longer than that in the fast food drive thru! This is definetly a winner! We loved it!