Chicken Marsala (thing)

A scrumptious sauted chicken meal, in which the sweetness of the caramelized onion mingles beautifully with the savory Marsala wine.

The following recipe was remembered in haste as the Frugal Gourmet was moving on to other things. Consequently, the dish has probably mutated a little since his version.

1. Heat a skillet over medium heat. Add enough olive oil to coat the inside of the pan.
2. Pound four chicken breasts until they are about an inch thick.
3. Dredge the chicken breasts in a mixture of two cups flour, one tablespoon salt, and one tablespoon pepper.
4. Saute the chicken breasts, browning them on both sides. Remove and cover.
5. Pour a third of a cup of white wine into the pan and let it swirl around for a minute.
6. Add one chopped yellow onion and four minced garlic cloves to the pan. Cook until the onions are soft.
7. Add one half cup of Marsala wine to the pan. Cook until the smell is so overpoweringly yummy that you have to eat it now!
8. Pour the sauce over the chicken. Share and enjoy!

I usually serve it over angel hair pasta. Some people put mushrooms in the recipe, too (in fact, one of my ex-girlfriends was convinced they're required!).