1/2 cup all purpose flour
2 (6 to 8 ounce) boneless, skinless chicken cutlets, cut in half horizontally and pounded thin.
1 medium onion sliced and halved
2 Tbls. olive oil
2 Tbls butter
1 cup sliced mushrooms
1/2 cup Marsala
1/4 cup dry sherry
1 can beef broth (some people use chicken broth but we prefer the beef)
Saute onions in 1 Tbsp. butter and 1 Tbsp olive oil. Season to taste with the lemon pepper, garlic powder and cayenne pepper. When the onions are soft and clear, add 1/4 cup dry sherry and 1/4 cup marsala.Simmer for a few minutes and then add the beef broth. Remove pan from heat and set aside.
Put the flour in a bowl and season to taste with the lemon pepper, garlic powder and cayenne pepper. Dredge the chicken breasts in the flour mixture. Brown the breasts in a pan with 1 Tbsp butter and 1 Tbsp olive oil. When the breast have been browned deglaze the pan with a little marsala and dump the onions and broth mixture into the pan. Add another 1/4 cup of marsala and simmer the chicken for about 15 mins., turning the chicken half way through.
Make a rue with 2 Tbsp. of the flour mixture and a little more marsala, Use this to thicken the gravy. Add the mushrooms and cook for about 5-6 minutes til softened.
This serves 2, we adjusted for 8 people for our party.