<p>I cook with Marsala wine all the time.</p>
<p>Veal Marsala: Dredge pounded veal scallops in flour. Sautee lightly in butter. Deglaze skillet with Marsala wine, scraping the bits from the bottom of the pan. Return veal to skillet to coat.</p>
<p>Roast Chicken Roast a whole chicken collecting the drippings in a roasting pan. Deglaze roasting pan with marsala wine, scrapping up the brown bits. Pour through a fine mesh sieve and drizzle over sliced chicken. You could also do this in a skillet boneless chicken breast. Cook the chicken and then splash in marsala to deglaze the skillet and make a sauce. Maybe a pat of butter at the end to enrichen the sauce. Pour over chicken.</p>
<p>Mushroom ravioli Buy your favorite fresh mushroom ravioli (Trader Joes, etc.). Quarter a package of button mushrooms. Sautee in butter over high heat to lightly brown the mushrooms. Pour Marsala wine into skillet with mushrooms. Spoon mushrooms and marsala butter sauce over cooked ravioli.</p>
<p>And my fav:</p>
<p>Brussel Sprouts Cut the ends off a pound, pound and half of fresh brussel sprouts. Slice sprouts in half lengthwise. Dice three slices of thick slice bacon and sautee in a large skillet. When the bacon pieces are lightly browned add the brussell sprouts and toss with Salt, pepper, and minced garlic until they are browned . Pour in marsala wine, cover and turn heat down to low. Steam for a few minutes to finish cooking. Remove lid and crank up the heat if you have too much liquid. These are awesome.</p>