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10-10-2009, 03:56 PM
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#1 | | | | | | | Senior Cook
Profile: Join Date: Oct 2009 Location: Dallas, TX or thereabouts
Posts: 111
| | Chicken Marsala Sweet Marsala or dry...........??? What is your preference
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10-10-2009, 05:24 PM
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#2 | | | | | | | Certified Master Chef
Profile: Join Date: Mar 2006 Location: Culpeper, VA
Posts: 5,169
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Definitely dry. Although Dry Marsala is actually a bit sweet when compared to wines one normally considers "dry". True sweet Marsala is too sweet for my taste in savory dishes. I've only used it in dessert recipes like Zabaglione.
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10-10-2009, 05:48 PM
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#3 | | | | | | | Certified Pretend Chef
Profile: Join Date: Sep 2004 Location: Massachusetts
Posts: 17,250
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The traditional recipe calls for dry. I use dry as well. I know some who use the sweet but that does not appeal to me.
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10-10-2009, 05:59 PM
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#4 | | | | | | | Chief Eating Officer
Profile: Join Date: Jul 2004 Location: USA,Massachusetts
Posts: 23,044
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I feel the same as Breezy and Andy. I use dry. I know there are plenty on this forum though who prefer sweet.
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10-11-2009, 03:27 AM
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#5 | | | | | | | Assistant Cook
Profile: Join Date: Oct 2009 Location: Brisbane, Australia
Posts: 27
| | Dry
In India I was right into a Fusion dish which was a dry cross between Chicken Marsala and Szechuan Chicken. Called Chicken 65, there are a few recipes around. One day Ill find a good one. But is was delicious.
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10-11-2009, 02:04 PM
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#6 | | | | | | | Certified Master Chef Site Moderator
Profile: Join Date: Sep 2004 Location: california
Posts: 15,485
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I have dry and sweet and use a mix of the two...Sounds crazy but I love the taste .
kades 
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