What to substitute for Vin Santo?

Tomorrow, I'm making Chicken Saltimbocca. My Mario Batali recipe calls for one cup of Vin Santo. What would be a good substitute for the Vin Santo. (I don't have any Vin Santo, it's tough for me to find and it 'ain't' cheap, either. Cream Sherry? Marsala? (I don't want Chicken Marsala) Vouvray? (Please don't say Sauternes ) Suggestions welcomed.

Tomorrow, I'm making Chicken Saltimbocca. My Mario Batali recipe calls for one cup of Vin Santo. What would be a good substitute for the Vin Santo. (I don't have any Vin Santo, it's tough for me to find and it 'ain't' cheap, either. Cream Sherry? Marsala? (I don't want Chicken Marsala) Vouvray? (Please don't say Sauternes ) Suggestions welcomed.

Also might be hard to find, but

Hauner Malvasia dei Lipari (islands just north of Sicily)

Ben Rye by Donnafugata from Sicily

Moscato Passito de Pantelleria (island sw of Sicily)

The Lustau East India Sherry might work.

Also a relatively inexpensive Madeira, such as Broadbent 5 Year Reserve, which wouldn't be too sweet.

Tokaji from Hungary---there might be some modestly priced ones in your area.

Australian Rutherglen-Campbell's Muscat or whatever they're calling the former Tokay these days. Use slightly less; it's rich stuff.

Thanks, Hoke!

[Jenise]

Absolutely endorse the Broadbent madeira--do that, and squeeze from juice of a fresh orange into the dish as well and you'll be pretty close, and you won't have spent much. Broadbent madeira is easily available and fairly inexpensive.

Third voice on... an inexpensive madeira will do the job.

Done...and I like the orange.

This dish turned out deliciously! Can't wait for leftovers tomorrow evening.
I served it with a Pinot Grigio from our local Sugarloaf Mountain Vineyard. It was well balanced and very aromatic. Hard to believe the quality that some Maryland wines are achieving - yes, Maryland!