Chicken Marsala

1 1/2 pound thinly sliced chicken cutlets

1 small onion diced

1 package baby bell mushrooms thinly sliced

½ cup Marsala wine

½ cup natural beef broth (no MSG or Gluten)

1 tablespoon olive oil

Heat olive oil in skillet.  Sear chicken cutlets 2 minutes on each side, until browned.  Remove from skillet and set aside in an ovenproof baking dish.  Saute onion until wilted (2-3 minutes) in remaining olive oil.  Add mushrooms and cook until lightly browned and it has given off some liquid.  Add Marsala wine and broth.  Simmer uncovered until reduce by half.  Pour mushroom mixture over chicken.  Cover with aluminum foil and bake in oven at 350 degrees for 30 minutes.

Serves: 4