I used this recipe from an older issue of Cook's Illustrated, it's a good one for chicken marsala. It's really quite time consuming, though. Which explains why "quick-n-easy chicken marsala" recipes never taste as good as I'd like. I followed their recipe to the letter and it did yield, as promised, crispy but tender chicken, springy mushrooms, and a flavorful rich sauce. I would make it again the next time I have an hour and a half to devote to dinner!
