Chicken Marsala Recipe?

I thought about posting this on the boneless chicken breast thread, but was hoping for a quicker response. I have that bland version of boneless chicken breasts that Robin referred to, and since it's supposed to rain tomorrow, I thought I would make chicken marsala inside. But I have never made this before, and although it seems like a pretty simple recipe, and there are tons online, I wanted to ask if anyone had any tried-and-true recipes that they're willing to share? TIA!

Kim,
This is my very favorite Chicken Marsala recipe. It is from Cook's Illustrated. Looks long but really very easy--Cook's does give you every detail!!!

CHICKEN MARSALA

1 cup all purpose flour or KY Col Seasoned Flour
4 bnl/skl chicken breasts (about 5 oz. each)
Salt and pepper (if using plain flour)
2 Tablespoons vegetable oil
2 ½ ounces pancetta (about 3 slices), cut into pieces 1 inch long and 1/8 inch wide
8 ounces white mushrooms, sliced (about 2 cups)
1 medium clove garlic, minced
1 teaspoon tomato paste
1 ½ cups sweet Marsala (Florio)
1 ½ Tablespoons juice from 1 small lemon
4 Tablespoons unsalted butter, cut into 4 pieces, softened
2 Tablespoons chopped fresh parsley leaves

1. Adjust oven rack to lower-middle position, place large heat proof dinner plate on oven rack, and heat oven to 200 degrees. Heat 12-inch heavy bottomed skillet over medium high heat until very hot (you can hold your hand 2 inches above pan surface for 3 to 4 seconds), about 3 minutes. Pat chicken breasts dry. Meanwhile, place flour in shallow baking dish or pie plate. Season both sides of chicken cutlets with salt and pepper or use Kentucky Colonel Seasoned Flour; working one piece at a time, coat both sides with flour. Lift breast from tapered end and shake to remove excess flour; set aside. Add oil to hot skillet and heat until shimmering. Place floured cutlets in single layer in skillet and cook until golden brown, about 3 minutes. Using tongs, flip cutlets and cook on second side until golden brown and meat feels firm when pressed with finger, about 3 minutes longer. Transfer chicken to heated plate and return plate to oven.

2. Return skillet to low heat and add pancetta; saute, stirring occasionally and scraping pan bottom to loosen frowned bits until pancetta is brown and crisp, about 4 minutes. With slotted spoon, transfer pancetta to paper-towel lined plate. Add mushrooms and increase heat to medium-high; saute, stirring occasionally and scraping bottom of pan, until liquid released by mushrooms begin to brown, about 8 minutes. Add garlic, tomato paste and cooked pancetta; saute while stirring until tomato paste begins to brown, about 1 minute. Off heat, add Marsala; return pan to high heat and simmer vigorously, scraping browned bits from pan bottom, until sauce is slightly syrupy and reduced to about 1 1/4 cups, about 5 minutes. Off heat, add lemon juice and any accumulated juices from chicken; whisk in butter 1 Tablespoon at a time. Season to taste with salt and pepper, and stir in parsley. (I don’t always use the parsley and can’t tell difference). Pour sauce over chicken and serve immediately.

Thanks, Carol! That looks great! I like the addition of pancetta in this recipe.