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4 servings
Tip: Marsala, a fortified wine from Sicily, is a flavorful addition to many sauces. Don’t use the “cooking Marsala” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase Marsala that’s sold with other fortified wines in your wine or liquor store. An opened bottle can be stored in a cool, dry place for months.
2 tablespoons extra-virgin olive oil, divided
1-2 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, divided, plus more to taste
1 pound mushrooms, sliced
3 medium onions, chopped
3 tablespoons all-purpose flour
2 cloves cloves garlic, finely chopped
1/2 cup Marsala (see Tip)
1 1/2 cups reduced-sodium chicken broth
1 tablespoon balsamic vinegar
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1st Keep
 mowery
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