Ingredients:

• 6 - 4 oz. organic chicken breasts, pounded flat
• Salt & Pepper
• 1/3 cup flour
• 2 Tbsp. Olive Oil
• 1/2 cup onions, diced fine
• 2 Tbsp. butter (divided)
• 1 cup sliced mushrooms
• 1 cup organic chicken broth
• 2 Tbsp. Marsala wine
• 2 Tbsp. 1/2 & 1/2 cream

Directions:

1. Pound cutlets flat between plastic wrap or in a large ziplock back.
2. Sprinkle front and back with salt and pepper.
3. Place flour on a plate and lightly dredge cutlets on both sides.
4. Place in heated pan with olive oil.
5. Pan fry until first side is golden brown (about 4 minutes).
6. Flip and repeat on second side until no longer pink.
7. Place cutlets on platter and cover with tinfoil.
8. Melt 1 Tbsp. butter in pan stirring in the leftover brown bits.
9. Add onion to pan and sauté until tender (2 minutes).
10. Add mushroom slices and sauté another 2 minutes.
11. Add chicken broth and simmer until reduced by half.
12. Stir in Marsala and continue to simmer for another 3 minutes.
13. Stir in cream.
14. Season with salt & pepper to taste.
15. Pour over chicken cutlets and serve.