Tonight I made a dish found at nearly every Italian restaurant I can ever recall visiting. It is a simple, yet delicious scallopini style dish featuring Marsala wine as the primary ingredient in the sauce. If you do any research on this dish, you will find the variations for this recipe are widespread.  Typical variations start with whether to use dry or sweet Marsala. Next there is the whole ‘should I include cream or not’ debate. And let’s not even begin the discussion on whether the chicken should be dredged in flour or not. So, after a lot of reading and contemplating on how I have made this dish in the past, I created this recipe as a compilation of what I learned through…