3 minutes before the chicken breasts are done, start to slowly reheat the marsala sauce and spinach.
;*you can use mozzarella instead of fontina, this will keep the cost down.
* sweet marsala will have a nuttier flavor and makes a much better sauce, everyone will tell you to use dry, I never have. Pellingrino is the best Marsala if you can find it.
*reserving some of the marsala until the final minutes before serving will enhance the flavors by allowing the marsala flavor to be more prominent in the dish