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Old 10-10-2009, 03:56 PM   #1
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Chicken Marsala

Sweet Marsala or dry...........???

What is your preference


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Old 10-10-2009, 05:24 PM   #2
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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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Old 10-10-2009, 05:48 PM   #3
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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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Old 10-10-2009, 05:59 PM   #4
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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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Old 10-11-2009, 03:27 AM   #5
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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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Old 10-11-2009, 02:04 PM   #6
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I have dry and sweet and use a mix of the two...Sounds crazy but I love the taste .

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