Ingredients

• 2 tablespoon extra-virgin olive oil, divided
• 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
• Salt & freshly ground pepper to taste
• 1 pound mushrooms, sliced
• 3 onions, chopped
• 3 tablespoon all-purpose flour
• 2 cloves cloves garlic, finely chopped
• 1/2 cup Marsala, (see Note)
• 1 1/2 cups reduced-sodium chicken broth
• 1 tablespoon balsamic vinegar

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Cooking Directions

Step 1

Heat 1 1/2 teaspoons oil in a Dutch oven or large soup pot over medium-high heat. Add half of the chicken pieces and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, about 6 minutes. Transfer to a plate and repeat with another 1 1/2 teaspoons oil and the remaining chicken. Set aside.

Step 2

Add another 1 1/2 teaspoons oil to the pot. Add mushrooms and cook, stirring, until they begin to soften and give off liquid, 3 to 5 minutes. Transfer to a bowl and set aside.

Step 3

Add the remaining 1 1/2 teaspoons oil to the pot. Add onions and cook, stirring, until they soften and start to turn golden, about 10 minutes. Add flour and garlic and cook, stirring, for 1 minute. Pour in Marsala and cook, stirring, for 2 minutes longer. Add broth and the reserved mushrooms. Bring to a simmer, reduce the heat to low and cover the pan. Cook, stirring often, until the mushrooms are tender, about 15 minutes. Add balsamic vinegar and the reserved chicken. Return to a simmer and season with additional salt and pepper, if needed.