A basic Marsala sauce should use olive oil, butter, mushrooms, Marsala wine, beef/chicken stock and garlic. To that, you can introduce meat, dried fruits, and or sun dried tomatoes. Marsala sauce goes best with pasta - Tagliatelle or Linguine. If you are cooking for the kids, or guests that prefer non-alcoholic ingredients, the wine can be omitted with little taste difference.
To begin, saute on med heat chopped onion, garlic and sliced mushrooms and dried herbs in olive oil until browned on the edges. If you are adding meat (chicken, veal or even pork) now is the time. Push aside the onion, garlic and mushroom and add a drizzle more of olive oil to flash fry the meat (in cubes or strips) using a higher heat. Then, reintroduce the onion, garlic and mushroom, pour in 1/3 cup of beef or chicken stock and 3 tbs of Marsala wine; if you choose to do so. I also like to add about 4 tbs of heavy cream and or a dollop of butter though not necessary.
Let this simmer while you prepare the pasta. Returning to the Marsala, it is at this time you can add dried fruits (prunes are best) and sun dried tomatoes. Cover and let rest on low heat while you drain the pasta and prepare to serve.