Chicken Marsala

Use dry marsala, not sweet; port, sherry or madeira can be substituted. Chicken thighs work in place of breast - pound or butterfly to even thickness. Eschalots can be replaced with 1/2 small onion or 1/4 cup white part of green onions. Evaporated milk can replace the cream in the same quantity for a lighter sauce. Don't over-reduce the sauce, as it thickens noticeably as it cools.