Quick Chicken Marsala

• 2-3 cups mushrooms, sliced
• 1 yellow onion, sliced
• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts
• 1 /3 cup flour
• 1 tablespoon butter, optional
• 3/4 cup Marsala wine
• 1 teaspoon sea or kosher salt (or to taste)
• Freshly ground black pepper to taste
• 1-2 tablespoons fresh Italian parsley, chopped
• 1 teaspoon fresh chives or thyme, chopped

1. * Heat olive oil in a large non-stick skillet, add onions and mushrooms and saute over medium heat until browned.
2. * While the vegetables are cooking, cut chicken breasts into small pieces and flatten with a meat pounder until 1 /4 -1 /3 inch thick. Lightly coat with flour.
3. * Remove browned vegetables from skillet and set aside. Heat butter in skillet until hot but do not brown. Add chicken and saute very quickly over high heat. If the chicken pieces are thin, they should cook in about 5-1 0 minutes.
4. * Add the Marsala wine and simmer until it has reduced slightly, about 1-2 minutes.
5. * Add the reserved vegetables, salt, pepper and fresh herbs. Heat through and serve immediately.

mushrooms, yellow onion, olive oil, chicken breasts, flour, butter, marsala wine, kosher salt, freshly ground black pepper, fresh italian parsley, fresh chives

Taken from www.epicurious.com/recipes/member/views/quick-chicken-marsala-1268033 (may not work)