Rachael Ray's chicken Marsala recipe can be found on her Rachael Ray website or on the Rachael Ray magazine site. However, the given recipes are somewhat different. One is for red chicken Marsala, while the other recipe is for a chicken Marsala casserole.
Rachael Ray's website gives a red chicken Marsala recipe that combines, chicken, a butter sauce, mushrooms and tomatoes. First the cook needs to cook porcini mushrooms in 2 cups of chicken stock in a saucepan, and boil it on low for up to 15 minutes. Simultaneously, the cook should brown the chicken thighs in a skillet and 1 tablespoon of extra virgin olive oil until the chicken is browned on both sides. The last step is to make the butter and red sauce by cooking 2 tablespoons of butter, the crimini mushrooms, shallot, garlic and seasonings in a skillet. The cook then adds the tomatoes and Marsala wine, which are allowed to simmer before the porcini mushroom mixture is added.
The chicken Marsala casserole is a simpler recipe. Butter and 10 ounces of mushrooms are cooked in a skillet until the mushrooms begin to soften, and then 1 1/2 tablespoons of flour are sprinkled over the mixture. The cook then stirs in the Marsala wine, 1/2 cup of heavy cream, 2 cups of water, parsley, salt and pepper. The mixture is poured into a casserole dish and baked at 350 degrees Fahrenheit for 35 minutes.