PREPARATION:

Method:

1. In a shallow bowl or plate combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper, and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
2. Heat 1 tablespoon olive oil in a 14-inch skillet over medium-high heat until very hot but not smoking. Add one of the chicken breasts to the pan and cook until golden brown on both sides, about 1 1/2 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon olive oil to the skillet and repeat with the second breast, transfer to a plate and set aside.
3. Add 1 tablespoon of the remaining olive oil to the pan and add the onion and mushrooms. Cook, stirring frequently, until onions are wilted and mushrooms are golden brown around the edges. Sprinkle with 1 tablespoon flour, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook for 2 minutes. Add the Marsala and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 6 minutes, or until the sauce has thickened slightly.
4. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 1 minute longer. Remove chicken to a rimmed serving plate or bowl, reduce sauce one minute longer or until desired thickness, then ladle over the chicken. Garnish with chopped chives and serve immediately.

   Editor's Note: Look for organic produce and organic chicken—try at your local farmers market.

5. Learn more about sustainable food choices with our Eat Green Guide.

6. This recipe was featured in the Gettin' Kind of Saucy Episode of Emeril Green.

7. WATCH VIDEO: Emeril Recipes