I added oregano, Italian seasoning, garlic powder, and onion powder because just salt and pepper didn't feel right. I mean, who ever heard of Italian food without Italian seasonings? The sauce wasn't thick at all, no matter how much I whisked it, so I added 2 oz of cream cheese. It wasn't melting right, so I cooked it for an hour and a half instead of 30 minutes. I think an hour would have done it cause my sauce started to burn. Regardless, I ended up with chicken that was so tender that it was falling apart as I tried to pick it up with a fork. It turned out very delicious, and it definitely has the taste of chicken marsala. My old man agrees. One thing I think I might do next time is extra mushrooms, but that's cause I love mushrooms.
