Chicken Marsala

Serve hot with a side of roasted vegetables or pasta for a well-rounded meal.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat to keep the chicken tender.
Variations:

Add a creamy twist: Stir in a little heavy cream at the end of cooking to make the sauce creamier.
Mushroom-free: If you’re not a fan of mushrooms, you can leave them out, though they do add a lot of depth to the sauce.
FAQ:

Can I use other wine? While Marsala wine is traditional, you can substitute with dry sherry or a sweet vermouth for a similar taste.
Enjoy this Chicken Marsala with its rich, flavorful sauce that’s sure to impress anyone you serve it to!