Easy Chicken Thin Fillets Marsala

EASY CHICKEN THIN FILLETS MARSALA
4-6 thin chicken fillets
Olive oil
Flour, optional
1 Vidalia onion, thinly sliced
2 T. sugar
4-6 yellow mini peppers, sliced
1 (8-oz.) carton sliced mushrooms
½ c. chicken broth
½ c. dry Marsala or dry sherry
Salt/black pepper/ garlic powder
2-3 T. butter
4 sprigs of fresh dill, rough chop
Fresh grated Parmesan, optional

1. If you want to have a slight breading on the fillets, place about 1-2 c. flour in shallow dish and season with a little salt and pepper. Set aside. If not, skip this step.
2. Season the chicken fillets. Take a large cast iron skillet and spray bottom with PAM and drizzle with olive oil to cover the bottom and place over medium heat.
3. If you want fillets breaded, dip into flour and coat both sides and shake off excess. If no breading, skip that step. Place 2 fillets at a time into skillet. Cook 3-4 minutes or until golden and flip and cook 2 minutes, then flip again and cook another 2 minutes. Repeat with remaining fillets. Remove fillets and place on platter and cover to keep warm.
4. Lower heat under skillet, add the onions and saute for about 2 minutes, then add 2 T. sugar and salt and stir to caramelize the onions. This takes about 8-10 minutes or until golden.
5. Add the mini peppers and mushrooms, saute for 2-3 minutes.
6. Add the wine, broth and butter. Simmer until it starts to thicken.
7. Add the chicken fillets back into sauce. Heat until everything is hot.
8. Garnish with fresh dill and Parmesan cheese.
   *Serve over nice noodles or rice.