Cryambers wrote:


> I would lose the Marsala and use a red wine (1 cup wine to 1 cup of
> chicken broth). I make a similar recipe and it calls for a Beaujolais.
> I would also get rid of the milk. That just doesn't seem right. Add
> some sauteed garlic and/or shallots, as well, possible a little
> Worcestershire.
>
> Pat

Worchestershire would have added a nice bit of
tang and salt, which it needed. I agree about
getting rid of the milk... cream sounds so much
better.
Goomba