This is my version of Chicken Marsala that goes over very well in our house. My hubby is American-Italian and thinks that if it doesn't have red sauce on it, it's not Italian, yeah right brother. We have a Trader Joe's not too far away from us, so I buy Incanto Dry Marsala (under $5) which is from Italy.
I remember reading somewhere that it's best to use Marsala from Italy, that it's the real stuff, no additives and such. As DurangoJo was saying, you could use veal, chicken or my inlaws use pork.
4 boneless-skinless Chicken thighs (or breasts), cut into bit size pieces
¼ C Flour
½ tsp Salt
1 tsp Pepper
8 oz sliced Crimini Mushroom
½ small Onion or 2 small Shallots, diced fine
1 Garlic clove, minced
¾ C dry Marsala Wine
1 ¼ C Chicken broth
2 Tbsp Butter
2 Tbsp Olive Oil
In a large pan heat EVOO, sauté mushrooms until brown, remove to a bowl. Add more oil if needed along with a little butter for flavor and sweat onions until just translucent; add garlic & sauté until fragrant, transfer to a dish. Toss chicken in flour salt & pepper, shaking off excess; brown, about 3 minutes per side; transfer to another plate. Add wine and scarp up all brown bits, reduce, pour in broth; add back onions and mushrooms to the pan and bring to a bubble. Swirl in 2 Tbsp of butter and reduce for a few minutes; add back in the chicken and simmer for about 5 minutes until sauce thickens further. Serve over pasta or polenta, also nice with roasted potatoes.