Chicken Marsala with Mushrooms

Marsala is a fortified wine - it is sweet but has a wonderful flavour for cooking!

750 g chicken breasts, boneless, skinless, cut into cubes
kosher salt and freshly ground black pepper
1/2 cup all purpose flour
3 tbsp oil

Sauce
1 small onion, finely chopped
250 g Cremini Mushrooms, sliced
1/2 cup dry Marsala
1/2 cup chicken stock
1 tbsp parsley freshly chopped

1. Pat chicken dry and season with salt and pepper.  Dust with flour evenly coating chicken
2. Heat oil in heavy bottomed pan and add chicken in small batches being careful not to overload the pan.  Cook about 2 minutes each side.  Remove to a platter.
3. Return pan to heat and add oil if necessary.  Once hot add mushrooms and onion.  Cook until onion is soft and mushrooms slightly browned.  Add Marsala and bring to a boil.  Add stock and cook until reduced by about half.  
4. Add chicken to pan and heat through.  Sprinkle with parsley.