Katra wrote:

> I would substitute burgundy for the marsala (not as sweet!) and not
> worry about the sodium in the chicken broth. I use the boxed "free
> range" chicken broth that comes in 1 quart boxes for most stuff.
>
> I also notice a missing ingredient. Garlic. ;-)
> Everything needs garlic and just a dash of garlic powder can add extra
> flavor without overwhelming the flavors with garlic. Just go light on it?
>
> A nice finely chopped onion, sauteed in some butter and olive oil until
> it begins to carmelize a bit might also be nice?
>
> Just some ideas.....
>
> Oh, and since I'm doing low carb, fat is not much of an issue. <G>
> I'd personally use half and half instead of the skim milk!

The recipe I imagined would have used cream, and
would have cooked down to a darker, more
concentrated flavor. I'm not actually sure if it
needs that much stock even?
Garlic.. yeah, would probably have improved it.
Thanks
Goomba