Florio Chicken Marsala

Serves 4
4 boneless chicken breast, butterflied
and pounded flat to 1/2 inch thick
1 tablespoon olive oil
1 medium white onion sliced thin
1 tablespoon minced garlic
1/2 cup Florio Sweet Marsala
1/4 cup heavy cream
salt and pepper to taste

Heat a large skillet over med-high heat for two minutes. Add the oil and swirl pan to coat bottom. Place the chicken into the skillet and sear for 2 minutes per side (or until golden). Remove chicken from pan and keep warm. Add a little oil (if needed) to skillet and add the onions. Sauté onions for 3 minutes until slightly caramelized. Remove the pan from the heat source before adding the garlic, Florio Sweet Marsala, and return the chicken back to pan. Simmer the marsala until reduced my 2/3rds (about 2-3 minutes). Add the cream and correct seasoning with salt and pepper. Simmer for 2-3 minutes to thicken the sauce.