Noting that the OP is from 2003...
KE, I like your idea of adding lemon. I hadn't thought of that in my own Chicken Marsala recipe.
Carnivore, the breasts cook more quickly if they aren't too thick, and if you don't pound them then you may overcook other elements of the recipe by the time the breasts are fully cooked in the middle.
You should pick sweet Marsala over dry Marsala. (I tested this. And it is of course my opinion.) If you can't find Marsala then you can cook a similar recipe using sweet cream Sherry or Madeira. IMO I would stay away from robust red wines.
I can't comprehend this recipe without mushrooms, but I love mushrooms.
With noodles sounds good. With garlic mashed potatoes sounds good. I usually serve my Chicken Marsala with wild brown rice.
GB, well it won't be Chicken Marsala if you don't use Marsala, it could be a tasty recipe with some other wine. Those who can't or won't use wine might cook a similar recipe substituting chicken stock. I'm glad I don't have to do this...
Charlie, did you reply to some 1 time 1der who revived the topic, perhaps to post a spam?
And then the moderators deleted the post you replied to?