This restaurant-style dish is the perfect comfort food and easy to make. It's a great date night dinner that you can have on your dinner table in less than 30 minutes.
When the sauce has reduced about half of its original liquid, roll 1 tablespoon of butter in flour, getting a good layer of flour embedded into the butter. Now add it to the sauce, this will help thicken your sauce. (this method is called a beurre manie).
Mix this well into the sauce and then add in the remaining Marsala wine and the cream if you'd like to give the sauce a little more richness.
After the sauce has thickened and you are happy with the seasoning you can serve the Chicken Marsala to your guests.
I love serving mine with mashed potatoes, roasted potatoes, rice or egg noodles.
If the chicken breasts are thick your best bet is to split them down the middle making two thinner fillets from the one breast.
You can also pound the breasts thinner with a meat hammer but that is not always necessary when you split the breast.