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To-Die-For Chicken Marsala

4 chicken breasts, thoroughly pounded to ½ inch thick, lightly floured
1 cup sliced mushrooms
¼ cup finely diced onion
½ stick butter (more if traditional)
1½ cups Marsala wine
salt/pepper
olive oil

Heat oil in pan. When just smoky, add chicken breasts and sear until golden brown, each side. Keep hot. De glaze pan with Marsala, quickly adding onions and mushrooms, then add butter. Reduce until sauce comes together. Season to taste. Pour over chicken. Serve with broccoli rabe and a side of spaghetti marinara for full effect.

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