I have made Chicken Marsala before using my own recipe version. I think that my version stems from the fact that my family comes from the north of Italy where heavy cream and cheese is used more often when cooking... in just about anything. After all, my family is from Asiago. As you know, there is a 'traditional' Chicken Marsala which is very much like mine since I too use chicken cutlets 'breast', mushrooms, and sweet white wine. However, the truer Chicken Marsala is made with Marsala wine which comes both as a sweet and dry wine. This dish dates back to the 19th century; interestingly, it most likely originated with English families who lived in the western Sicily region, where Marsala wine is produced.
The chicken cutlets are coated in flour, and then briefly sautéed ~ browned on both sides in a combination of butter and olive oil. Then, you remove the chicken from the pan, and use the juices remaining in the pan to make a Marsala reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup while adding onions, as well as champion mushrooms and fresh herbs.
As for the base, I think that a linguine pasta is perfect which should be cooking off to the side in a rolling boil of salted water. When the pasta is tender you are ready. If you want to slightly warm the chicken a bit before serving, then lay the cutlets back in the skillet with the sauce for a couple of minutes. Remove the cutlets and pour the sauce over the pasta and the chicken ... serve immediately.
Tutti a Tavola!