Chicken Marsala II

[mos]

This is a wee bit different from MrsPaws, hence the name…
Chicken Marsala II
4 boneless skinless chicken breast cutlets
1l onion
1 cup crimini or porcini mushroom slices
3 tbs olive oil
1/2 cup dry Marsala wine
2 tbs minced Italian (flat leaf) parsley
1/2 cup chicken broth (or chicken bouillon equivalent)
If desired, pound chicken between two pieces of wax paper or plastic (use anything from an old wine bottle to a small heavy pot for this).

Season chicken with salt and pepper.
Heat oil in a skillet and add chicken. Pan fry chicken for 5 min on each side until golden, turning once until done. Remove, and cover with foil to keep warm.
Add onion and mushrooms to the pan (add a little more oil if needed), cook until onion is translucent and mushrooms are soft(approximately 5 min).
Add wine to pan and cook for 1 to 2 min.
At this point, judge the amount of liquid for sauce for chicken.

If more is needed, add a bit of broth. Taste, and adjust seasonings.
Pour vegetables and sauce over chicken, and sprinkle with parsley. Serves 4

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