I am going to attempt to make Chicken Marsala tonight.
However, it turns out when I grabbed what I thought was a can of chicken stock, what I got was a can of “Asian Spice” Chicken broth.
It’s pre-flavored with Schezwan (sp?) and Teriyaki seasoning. Would this kill the Marsala?
That being said, I have some Turkey broth, would that work in lieu of the chicken stock? I’m trying to avoid having to run to teh store again.
I would go with the turkey broth instead of the Asian Spice chicken broth.
Seconded. The Asian spice will work with some other dish, but it’s not going to mesh with the marsala, at least not in the way you intended. The turkey broth will not be different enough from chicken that anyone will either notice or care. Check the label to see how much sodium is in it, and adjust your salt accordingly.
Thirded, although I never use stock in my marsala. Just deglaze the pan with the wine, add a little butter, reduce it, add the lemon juice and capers, and Bob’s your saucy uncle.
Stay with the bird.
Dont mix Asian and Italian
Thanks all! Going to do the turkey thing. I’m sure nobody will notice. hehehe
And try to decide whether you’re making chicken marsala or chicken massala. Asian spices work in one but not the other. 
Chicken Marsala was a huge hit, and I will be making it again! Thank you all for your helpful suggestions.
But this post inspired me to possible combinations, eventhough I would stick with turkey broth and marsala with chicken paillards… what about star anise, marsala, dark soy, dark sugar, and szechuan PC- maybe with a nice Beef Roast? Or even Lamb?
But Turkey marsala is great for a crowd. It is very easy to slice thin medallions off a bulk Butterball Turkey Breast. Marinate the cutlets quickly with salt, pepper, lemon juice and olive oil. Grill quickly… finish with a Marsala sauce made in a saucepan with butter, shallots, a touch of tomato paste, marsala glace’d, Turkey Stock, and finish with a touch of cornstarch diluted with marsala for final thickening. Grilled Marsala.