25 years ago my go to special occasion restaurant was called the Bavarian Cellar. They had German and Italian cuisine. 90% of the time I had the chicken marsala. This recipe is close to being that good. I did of course put my spin on it. I cut up the chicken instead of using cutlets. I add a sprig of rosemary when the liquid is reducing and in the very end I add a little heavy cream. https://www.foodnetwork.com/recipes/tyler-florence/chicken-marsala-recipe-1951778