Turn chicken and sauté second side 3 minutes; remove chicken, skin side up, to a plate. Lower heat to medium and add another 1 tablespoon butter to skillet with shallots; sauté 2 minutes.

Stir in reduced chicken broth, cream, Italian seasoning, garlic powder, and remaining 1/2 teaspoon salt into mushroom mixture in skillet; bring to a boil over medium-high.

Dish out and set aside. Melt the rest of the butter in the skillet, and saute the mushrooms and garlic until aromatic. Add the marsala wine, chicken broth and heavy cream, plus salt to taste.

Turn chicken and sauté second side 3 minutes; remove chicken, skin side up, to a plate. Lower heat to medium and add another 1 tablespoon butter to skillet with shallots; sauté 2 minutes.

Tender chicken, rich Marsala wine sauce, and savory mushrooms come together to create a restaurant-quality dish that's easy to make at home. Perfect for any occasion!

Creamy chicken Marsala and French onion gnocchi soup are already at the top of my easy weeknight dinner list, so it's only right to combine them. The result is a hearty, Marsala-spiked soup packed ...

Chicken Marsala – thin slices of chicken breast smothered in mushrooms – goes good with mashed potatoes on the side. Laguna Woods Globe cooking columnist Carla Vigos has an easy recipe.