Ingredients

• 3 tablespoons butter , divided
• 1 cup sliced fresh mushrooms
• 1 slice onion , minced
• 1 tablespoon chopped garlic
• 2 cups Marsala wine
• 1.5 cups chicken stock
• 5 tablespoons brown sugar
• 1 tablespoon lemon juice
• 1 tablespoon molasses
• 1 tablespoon corn syrup
• 3 tablespoons cornstarch
• 1 tablespoon cold water
• 2 tablespoons olive oil
• 4 skinless , boneless chicken breasts, pounded flat
• 2 tablespoons chopped green onion , or to taste

Instructions

1. 1 Melt 2 tablespoons butter in a large pot over medium heat. Add mushrooms, onion, and garlic; increase heat to medium-high. Cook and stir until mushrooms are golden brown, 3 to 5 minutes.
2. 2 Stir Marsala wine, chicken stock, brown sugar, lemon juice, molasses, and corn syrup into mushroom mixture; bring to a boil. Cook, stirring frequently, until liquid reduces by about half, 10 to 15 minutes.
3. 3 Whisk cornstarch into cold water in a small bowl; slowly whisk into Marsala sauce, whisking continually. Cook and stir until sauce thickens, 10 to 15 minutes more.
4. 4 Heat olive oil with remaining 1 tablespoon butter in a large skillet over medium heat; cook chicken until golden brown, no longer pink in the center, and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Divide breasts among 4 plates.
5. 5 Drizzle Marsala sauce over chicken breasts; garnish with green onion.

Nutrition per serving