In this recipe, we call for dry Marsala wine because it adds a rich, nutty and slightly caramelized flavor to the dish. Pounding the chicken breasts thinly promises a more even cook, tender ...

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Remove the chicken from a pan and set aside. Reduce the heat to medium. Add the onions and fry for five minutes or until softened, stirring occasionally. Increase the heat and pour in the Marsala.

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Add the Marsala and increase the heat to high. Cook until the liquid has reduced in volume by about half. Turn the heat back down to medium, add the stock and chicken. Cook for about 10 minutes.