Sweet Chicken Marsala

Melt 2 tablespoons butter in a large pot over medium heat. Stir mushrooms onion and garlic into the melted butter increase heat to medium-high and cook and stir the mixture until the mushrooms are golden brown 3 to 5 minutes.

Stir Marsala wine chicken stock brown sugar lemon juice molasses and corn syrup into the mushroom mixture; bring to a boil and cook stirring frequently until the liquid reduces by about half 10 to 15 minutes.

Whisk cornstarch into cold water in a small bowl. Stream the cornstarch slurry into the Marsala sauce stirring continually; cook and stir until the sauce thickens another 10 to 15 minutes.

Heat olive oil with 1 tablespoon butter in a large skillet over medium heat; cook chicken until golden brown until no longer pink in the center and the juices run clear 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Arrange each chicken breast into the center of a plate. Drizzle Marsala sauce over each chicken breast; garnish with green onion to serve.