The recipe from Epicurious http://www.epicurious.com... I use doesn't use water. It calls for -
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1/2 cup plus 2 tablespoons dry Marsala wine
2/3 cup heavy cream
1 teaspoon fresh lemon juice
And I have learned to use a good brand of Marsala wine. The cheap stuff makes the dish taste like perfume.
I've never used water, just the Marsala and a bit of chicken broth to thin the sauce. Or, some creme fraiche or even sour cream. Water does not add to the taste.
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