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1 Reduce the heat to medium and add butter and mushrooms. 2  Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. 3  Add marsala wine, sherry, cream, and chicken stock allowing the liquid to reduce slightly-approx. 4  3 minutes. 5  Pour mushrooms and sauce over chicken and serve.
Most tasters found sweet Marsala more palatable when sampled straight. However, when we tried both styles in recipes for chicken Marsala, mushroom stuffing, and zabaglione, tasters preferred the dry style in all instances. Though both were acceptable, tasters found that dry Marsala offered more depth of flavor, while sweet Marsala added sweetness and some flavor but wasnât as complex.