Lightened Up Chicken Marsala

• 3 boneless skinless chicken breasts
• 8 ounces crimini mushrooms sliced
• 3/4 cup marsala wine
• 1/2 cup chicken broth Organic, free range
• 1 yellow onion small, sliced thinly
• 3 garlic cloves
• 2 tablespoons olive oil divided
• 1 tablespoon butter real
• 1 teaspoon italian seasoning
• cracked black pepper
• fresh Parmesan cheese grated
• Italian parsley fresh, chopped for garnish

1. Heat a large skillet over medium heat. Add oil, let heat up for 2-3 minutes. Add onion, toss to coat with the oil then let sit still for 4-5 minutes. Meanwhile, boil water for egg noodles, chop mushrooms and smash the garlic cloves with the back of a chopping knife. Stir the onions and let sit still for 3-4 more minutes until dark golden brown. Create a small 'well' in the center of the pan and add butter. Let melt to a golden brown. Add mushrooms and garlic to pan and toss to coat. Let saute for 5-6 minutes stirring just once. This will create a wonderful brown glaze on the bottom of the pan and also allow the vegetables to cook perfectly.
2. Slowly, pour in the Marsala wine while scraping the bottom of the pan with a wooden spoon (just don't use metal). When all of the browned bits are loosened from the bottom of the pan, allow the wine to simmer in the veggies for 2-3 minutes. Pour in the broth and cook another 2 minutes stirring once or twice. Carefully, transfer the onions and mushrooms mixture to a large, glass bowl and cover with a plate.
3. Place the thawed chicken breasts in a large/gallon size zip lock bag making sure there is no air in the bag. Put the bag on a dish towel and fold the towel over in half to cover the bag. Using a large wooden rolling pin or a meat tenderizer, pound the chicken several times to flatten it to about 1/2" thick. You want them to be thin so they cook quickly. Pat them dry with a paper towel and sprinkle lightly with salt and pepper. {Make sure to pat them dry or they will splatter in the grease!}
4. Carefully wipe the pan clean with a few wadded up paper towels. Return to heat. Add another tablespoon of oil to the pan. Add the chicken to the pan and let cook for 4-5 minutes. Using a pair of tongs, check to see if the bottom side is browned, when so, flip over and cook another 4-5 minutes until browned. Pour the mushroom mixture into the pan and reduce heat to medium low. Cook a minute or two until heated through. Serve on top of noodles. nn- See more at: http://simplyhealthyfam.blogspot.com/2015/03/simple-and-healthy-chicken-marsala.html#more

chicken breasts, mushrooms, marsala wine, chicken broth, onion, garlic, olive oil, butter, italian seasoning, cracked black pepper, parmesan cheese, italian parsley

Taken from www.yummly.com/recipe/Lightened-Up-Chicken-Marsala-1053934 (may not work)