looking for some advice please. i have a family recipe for chicken marsala that has been a winner until recently. in the past, i've used holland house marsala and the sauce has tasted like marsala. however, i decided to try marsala wine from the wine store and the sauce hasn't been as flavorful lately. last nite it was downright bland. poor dh tried to put on a brave face when i asked how his dinner was, but after i took my first bite, it was not good!
i've tried the sweet marsala wine, but it seemed too sweet. so this time i tried dry marsala.
any suggestions? i've traditionally used a mix of about half-cup marsala and half-cup chicken stock. should i just use all marsala? and i've been trying to ease up on added salt b/c dh has high blood pressure. could less salt really make it that bland?