It is a variation of traditional Italian scaloppina dishes, of which there are many varieties throughout Italy.

The dish dates to the 19th century, when it may have originated with English families who lived in western Sicily, where Marsala wine is produced.

[1] Slices of chicken breast are 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 garlic.

[2][3] As an alternative method, the chicken breasts may be braised in a mixture of Marsala wine and butter.