Chicken Marsala is one of the first dishes I learned how to make back in college and has continued to be a “go to” recipe over the years. 

Not only is this dish an Italian staple, but it is packed full of rich, deep, warm flavors that everyone loves and recognizes so you know this will be a hit EVERY time. When in doubt, this is a simple “beginner” recipe that never fails to please a crowd and can be pulled together in a relatively short period of time. 

I like to prep as many ingredients as possible the day/night before preparing a meal so I can coast right through the cooking process with no hiccups on the day of. This is also a smart idea so you know right off the bat if you’ve left out an ingredient and have time to run back to the store if necessary. The mushrooms hold up great the next day as do the remaining ingredients, which can be found in the recipe below. 

One note I have to make here is to please be mindful of the type of chicken you are using. I am a firm believer in “you get what you pay for” and grabbing the cheapest thin-sliced boneless-skinless breasts is not always the best idea. You are much better off with a higher quality (organic if possible) chicken. I, personally, prefer to purchase full-sized boneless-skinless breasts and filet them into thin slices myself. They usually tend to be more tender that way, which is a vital factor in the success of this dish.