From the brief research I did, this is considered an Italian-american dish because it was brought to America, became popular there yet is not popular in Italy (Sicily). One blog I found suggested it may have been invented by a Sicilian chef who was cooking for a French family living in Sicily.

I actually stuck pretty closely to this one, apart from using red vermouth instead of marsala, dried thyme and no parsley (if I had fresh I would have included it). An important reminder for me is to avoid simmering this too long after bringing the chicken back to the pan (like I do with my version of Cacciatore). Chicken Marsala is a chicken dish with a sauce, not a sauce containing chicken.

Ingredients:

• 1 1/2 lb. boneless, skinless chicken breasts (2 to 3)
• 1 tsp. freshly ground black pepper
• 1 tsp. Italian seasoning
• 2 tsp. kosher salt, divided
• 1/2 c. all-purpose flour
• 4 Tbsp. extra-virgin olive oil, divided
• 3 Tbsp. unsalted butter, divided
• 8 oz. cremini mushrooms, thinly sliced
• 1 shallot, finely chopped
• 3 cloves garlic, sliced
• 1 Tbsp. chopped fresh thyme
• 3/4 c. Marsala wine
• 1 1/4 c. chicken broth
• 3/4 c. heavy cream
• 1 Tbsp. chopped fresh parsley

Directions:

1. Pat chicken dry and remove tenderloin from breasts. Butterfly each breast, then separate butterflied halves to create 4-6 thin pieces; season both sides of chicken with pepper, Italian seasoning, and 1 1/2 teaspoons salt.
2. Pour flour into a shallow dish. Dredge each piece of chicken in flour, coating both sides, and tap off any excess.
3. In a large skillet over medium-high heat, heat 1 tablespoon oil, then melt 1 tablespoon butter. Add half of chicken and cook, turning occasionally, until golden brown, 2 to 3 minutes per side. Transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.
4. In same skillet over medium heat, heat 1 tablespoon oil. Add mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add shallot and remaining 1 tablespoon oil and 1/2 teaspoon salt and cook, stirring frequently, until translucent, about 2 minutes. Add garlic and thyme and cook, stirring, until fragrant, about 1 minute. Add wine and cook, stirring occasionally and scraping browned bits from bottom of pan, until reduced by half, 4 to 5 minutes. Add broth and cream and bring to a simmer. Cook, stirring occasionally, until sauce starts to thicken, about 15 minutes.
5. Stir in remaining 2 tablespoon butter until melted. Return chicken to skillet spoon sauce over chicken until heated through, 2 to 3 minutes. Top with parsley.