Chicken Marsala

Cut chicken breasts in half lengthwise to create 2 thin pieces from each breast.
Pound the chicken pieces to about ¼ inch thick. Heat the oil to medium high heat in a deep large skillet.
Place the flour, salt, and pepper onto a plate. Whisk this together with a fork.
Take each piece of chicken one at a time and coat it with the flour mixture. Shake off any excess flour mixture, then place the pieces into the hot oil. Cook just a few pieces of chicken at a time so that the pan is not overcrowded.
Cook for 3-4 minutes on each side until cooked fully through and seared to a golden brown.

To make the marsala sauce, melt butter in the skillet after removing the chicken. Add the mushrooms and diced onions and cook for 3 minutes.
Add 1 tablespoon of flour and minced garlic. Stir and cook for 1 minutes. Make sure to scrape the bottom of the pan to release any of the flavorful bits that may be stuck there.
Whisk in Marsala wine and simmer it for 1 minute. Whisk in chicken broth and heavy cream.
Bring the creamy sauce mixture to a low boil. Then reduce heat and simmer it to thicken and reduce the sauce, deglazing the pot every so often. Cooking time will take 8 to 10 minutes, you want to give it plenty of time to develop a rich golden color and thicken.
Return the chicken to the skillet continuing to heat for a few minutes in the mushroom sauce, or until the chicken is heated through. Serve.