Originally Posted by ChefJune
I wouldn't put cream in the pasta to go with chicken marsala... but if you're doing mushrooms and pasta, now that's a horse of an entirely different color!
My thinking was to add the cream to the sauce after removing the chicken to make the sauce for
the pasta. Hope that makes sense. Read/heard some people don't care for mixing flavors (i.e. side dish); but on occasion, I do.
Noticed Andy's link (veal marsala) uses cream in the sauce. Guess it's all a matter of taste. Posted a link for chicken marsala using lemon juice. Will try to locate it & repost.
Another take on CM (interesting read);
Chicken & Mushroom Marsala
CJ, since you're a shroom/pasta lover like me, here's one you might like as a main dish.
(Totally unrelated to chicken marsala, but we're just discussin'
Linguini with Mushroom Carbonara Sauce
BC, thanks for the tips on brand names.