From inthekitchenwithkath.com
Serves 2 (doubles easily to serve 4)
8 ounces boneless skinless chicken breast
2 ounces smoked provolone or smoked mozzarella, cut into very thin slices
1 large yellow onion
2 Tablespoons olive oil, divided
¼ cup flour
1/3 cup dry Marsala wine
1. Slice the onion and cook it over medium-low heat in 1 tablespoon olive oil until soft and starting to brown a bit, about 25 – 30 minutes. Stir it occasionally as it’s cooking.
2. Cut the chicken breast horizontally into very thin slices.
3. When the onion is done, remove it from the pan and set aside.
4. Coat the chicken pieces with the flour. (I put the flour and chicken in a gallon Ziploc bag, sealed it, and shook it until the pieces were all well-coated.)
5. Add the extra 1 tablespoon of olive oil to the pan and increase the heat to medium. When the oil is hot, add the chicken pieces and cook until browned a bit. Turn over and continue to cook until done. (The thin pieces of chicken will cook very quickly.) As the chicken is cooking, sprinkle it lightly with salt.
6. Add the onions back to the pan. Pour in the Marsala and simmer until it is absorbed.
7. Place the cheese over the chicken pieces, cover the pan, and cook just until the cheese is melted. Enjoy!