Chicken marsala is an Franco-Italian dish made from chicken cutlets, mushrooms, and Marsala wine. The chicken is coated in flour, briefly sautéed, and then removed from the pan, which is then used to make a Marsala reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup while adding onions or shallots, as well as mushrooms, herbs and possibly other ingredients. The sauce is then poured over the chicken, which has been kept in a warming oven, and served immediately.

In an alternative method, the chicken breasts may be braised in a mixture of Marsala, butter, olive oil, mushrooms, and spices. The dish is commonly served with pilaf, potatoes, or pasta.

Marsala is a seaport city located in the Province of Trapani on the island of Sicily in Italy. The low coast on which it is situated is the westernmost point of the island. It is best known as the source of Marsala wine.

Marsala occupies the site of Lilybaeum, the principal stronghold of the Carthaginians in Sicily, founded by Himilco in 396 BC after the abandonment of Motya. Neither Pyrrhus nor the Romans were able to reduce it by siege, but it was surrendered to the latter in 241 BC at the end of the First Punic War as a condition of the peace treaty. In the later wars it was a starting point for the Roman expeditions against Carthage, and under Roman rule it enjoyed considerable prosperity. It obtained municipal rights from Augustus and became a colony under either Pertinax or Septimius Severus.

The Arabs gave it its present name "Marsala," which perhaps is derived from the Arab "Marsa Allah" (port of Allah) or, more probably, from "Marsa ‘Alī" ("port of Ali", or "Marsa ‘āliyy", "great port"). The huge ancient harbor that lay on the northeast was destroyed by Charles V in the 16th century, to prevent its occupation by pirates. The modern harbor lies to the southeast.