1 lb. thin-cut chicken cutlets
1/2 cup flour
1 onion cut in thin strips or rings
1 cup fresh sliced mushrooms (or 1 can sliced mushrooms)
2 Tbsp. olive oil
2 Tbsp. chicken soup mix
4 Tbsp. brown sugar
1/2 cup water
1/3 cup Marsala cooking wine
Salt & pepper to taste
Preheat oven to 350° F.
Dip chicken cutlets in mixture of flour, salt & pepper.
Heat olive oil in pan and fry each cutlet a couple of minutes on each side leaving the middle a bit pink.
Sautee onion until translucent and just starting to brown on the edges.
Add mushrooms to the pan and sautee a few more minutes.
Add chicken soup mix, brown sugar, water and marsala cooking wine to pan. Season with salt & pepper.
Let cook a few more minutes.
Place the chicken cutlets in roasting pan and pour wine and mushroom sauce over the chicken. Bake at 350° for 20 minutes. Serve alone or over pasta.