My history with Chicken Marsala is similar to my history with Penne alla Vodka: never had it, wasn't sure what it was, but the named sounded cool so I decided to seek it out. Unlike Penne alla Vodka, I didn't realize that alcohol was involved until I got hold of the recipe. On the day that I first made it, I headed up to the grocery store on my lunch break. I went through the wine section but there was no Marsala wine to be had and no one around to ask. The clock was running out, so I turned to google for help. No one had a good suggestion for a Marsala substitute, but someone mentioned that in their grocery store Marsala was in the vinegar section. And so it was in mine. Since using up that first bottle of "vinegar" Marsala, I've always been able to find it in the wine section. "Wine" Marsala is less salty than "vinegar Marsala", but both are fantastic.