In your particular case, where you may not indulge in wines and will probably wish to find a suitable wine easily and inexspensively, I suggest a Burgandy as replacement. A deep, robust, red with smoky flavor.
Marsala wines, in general are much like a good sherry. Loaded with alcohol (they are fortified wines) they ofter add a bit of sweetness to dishes that use them in the recipe, once you have burned off all that alcohol.
Another good option, thought not to style would be to use a Pinot Noir from California. They also tend to add some sweetness to dishes cooked with them and can be found for 5 to 7 dollars all along the West Coast. If that doesn't fit your budget then there is always Charles Shaw wines, at around 2 dollars a bottle.
Best of luck to you!
"A meal without wine is like a day without sunshine" Jean-Anthelme Brillat-Savarin, The Physiology of Taste (1825) Food blog of chef Robert Conaway
You should be able to find inexpensive marsala, madiera, or sherry at most grocery stores and any of those would work fine. Another option could be half brandy/half water. Yet another option, avoiding alcohol altogether would be to use chicken stock.
Wisdom comes with age, but sometimes age comes alone.
Don't know where you reside, but if in the US look for a Trader Joe's. They have a good Marsala for about five dollars. Any wine store will also, but probably for 2 to 3 times more. Probably good markets will stock it also. I buy it all the time for cooking. Because it is fortified, it will keep a long time like a Port, Vermouth, etc.
You can find lots of dishes to use it in.
I'd probably use a good port wine as a substitute in the recipe you describe. However, if you're not serving this to your husband's boss and are open to experimentation, try a puree of cooked prunes or figs that has been processed through a fine seive or cheesecloth.