I've made a variation of this so many times it's not to be believed. My wife and I are perpetually on diets, so I made some changes to drop the caloric content. First, I cut down on butter and oil. I will use spray oil to do all the sauteing. Second, ixnay to the heavy cream. Traditional Marsala dishes won't have cream, but I like the creamy sauce. To emulate that I use skim milk instead and thicken it by whisking in about a tablespoon of whole wheat flour and reducing the liquid. We serve it in bite-size chicken chunks over whole wheat linguine. A thicker pasta really works well. We love mushrooms too, so I double or triple the mushrooms. When I don't have shallots, any onion will do as a substitute. The base recipe here deserves a 4-spoon rating. Even though mine is