Thanks for all the compliments. Here's the recipe for those who requested.
Chicken Marsala (serves 4)
2 lb boneless chicken thighs (breasts are fine too but thighs give sauce more flavor, 1lb breasts and 1lb thighs is good too)
12 oz mushrooms (more is fine)
2 tbsp butter (1/2 stick)
1 tsp olive oil
2 cup dry marsala wine
1 tsp lemon juice
2 tbsp capers (optional)
1 tbsp cornstarch
Grill chicken til it's not quite done (still a little pink in the middle). Remove from heat and let sit for 5 min on a plate. Then slice into smaller pieces and keep all the juices that come out on the plate.
Cut mushrooms into 1/4 thick slices and sautee med-high in 2 tbsp butter and 1 tsp olive oil. Add capers (optional) too. In a few minutes when mushrooms begin to turn greyish add garlic powder, onion powder, salt, and pepper liberally. Pour in 1tsp lemon juice and stir in the seasonings. Pour in 1 cup marsala and drain the chicken juices from the plate in too. Simmer med-high for around 4 minutes stirring occasionally.
Add the pre-grilled sliced chicken. Stir in 3/4 cup more marsala and allow to simmer medium heat about 5 more minutes stirring occasionally.
While chicken and mushrooms are simmering, whisk 1 tbsp cornstarch and 1/4 cup marsala in a measuring cup and keep it to the side (add water if necessary to get a creamy consistency). When chicken is through simmering for 5 minutes, pour the cornstarch mixture in just a little at a time while stirring the sauce to desired consistency. I like to use a small wire whisk for this. Discard any extra cornstarch mixture if you don't need it all
Now it's ready to serve, but I think it tastes much better if you refrigerate overnight and heat in crock pot for 90 min on low the next day.
Serve with Chianti or Shiraz.