One Pan Chicken Marsala

Sprinkle chicken cutlets with salt and pepper to taste. Heat a few tablespoons of oil in a pan over medium heat. Dredge each cutlet in flour, add to the heated oil, and sear both sides until golden. Transfer the chicken to a plate and set aside. Add a little more oil to the pan and sauté the onion and garlic until fragrant. Drain the can of mushrooms, add them to the pan, and cook for 5 minutes, stirring often. Add the marsala wine and simmer until it reduces by half, about 3 minutes. Add the chicken broth and simmer until reduced by half again, 3-5 minutes. Return the chicken to the pan and cook until heated. Serve the chicken with extra sauce spooned on top and enjoy!