To store Chicken Marsala, allow it to cool to room temperature, then transfer it to an airtight container and refrigerate for up to 3-4 days. When reheating, gently warm it on the stove over low heat, adding a splash of Marsala wine or chicken broth if needed to keep the chicken moist and the sauce from reducing too much. Avoid microwaving if possible to maintain the best texture of the chicken and sauce.