Chicken Marsala

I got this recipe out of an application on my phone. I absolutely LOVE the stuffed chicken marsala at Olive Garden, so I thought I'd try a version at home (this one is NOT stuffed). As usual, I used chicken thighs rather than breasts, just remember that they are smaller so you have to use more of them.

1/4 tsp salt
2 Tbsp flour
2 Tbsp water
3 Tbsp butter
1/4 tsp pepper
1-1/2 cup sliced fresh mushrooms
4 boneless chicken breasts (or 8 thighs)
2 Tbsp sliced green onion
1/4 cup dry marsala or dry sherry
1/2 cup dry marsala wine

• Pound chicken with a meat mallet until 1/4" thick.
• Mix together salt and flour, pat chicken in mixture until coated.
• Spray a skillet with nonstick spray (unless using a non stick skillet) and preheat over medium heat.
• Add half the chicken and butter, cook over medium heat for 2-3 minutes until tender (or until no pink remains). Transfer to a platter, keep warm, and repeat with remaining chicken.
• Add mushrooms, green onion, water, and salt to skillet. Cook over medium heat until mushrooms are tender and most of the liquid has evaporated (about 3 minutes). Add marsala or dry sherry to skillet. Heat through. Spoon over chicken.