Chicken and Shiitake Marsala

Marsala, a fortified Italian wine known for its golden brown color and sweet nutty flavor, is used for both sweet and savory dishes. In this recipe with chicken and shiitake Marsala, wine is combined with steaming mushrooms to create a rich, flavorful sauce.
Place each half of the chicken breast between 2 sheets of thick plastic wrap; mince to a 1/2-inch thickness using a meat grinder or small heavy skillet.Preheat a large nonstick skillet over medium-high heat. Brush the mold with cooking spray. Sprinkle the chicken evenly with salt and pepper. Transfer the chicken to the skillet. Cook for 5 to 6 minutes on each side or until tender. Remove the chicken and filling from the pan; set aside and keep warm.Preheat a skillet over medium-high heat; brush the skillet with cooking spray. Add the mushrooms. Brush the mushrooms with cooking spray; cook for 2 minutes or until tender, stirring frequently. Add the wine and 3 tablespoons of onion. Cook for 30 seconds on high heat. Reduce the heat; add the butter, stirring occasionally, until the butter melts.Add the chicken and sprinkles to the pan, stirring gently. Place the chicken on a platter. Drizzle the mushroom sauce over the chicken; sprinkle with the remaining onion.