Marsala Chicken Stew - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil, divided
1 lb boneless skinless chicken breast, trimmed and cut into 1-inch pieces
1/4 teaspoon salt, divided (to taste)
1/4 teaspoon fresh ground pepper, divided (to taste)
1 lb mushroom, sliced
3 medium onions, chopped
3 tablespoons all-purpose flour
2 garlic cloves, minced
1/2 cup marsala
1 1/2 cups chicken broth
1 tablespoon balsamic vinegar

Preparation

Heat 1 1/2 teaspoons oil in a Dutch oven over med-high heat.
Decrease heat to medium.
Add half the chicken and season with half the salt and pepper.
Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, 5-8 minutes.
Transfer to a plate.
Repeat with another 1 1/2 teaspoons oil, remaining chicken and salt and pepper; transfer to plate and set aside.
Add another 1 1/2 teaspoons oil to the pot.
Add mushrooms and cook, stirring until they begin to soften and give off liquid, 3-5 minutes.
Add the remaining 1 1/2 teaspoon oil and onions.
Cook, stirring and reducing heat as necessary to keep them from burning, until the onions soften and start to turn golden, 10-15 minutes.
Add flour and garlic to the pot and cook, stirring for 1 minute.
Pour in Marsala and cook, stirring for 1 minute more.
Add broth and bring to a simmer.
Reduce the heat to low, cover and cook, stirring often, until thickened, about 5 minutes.
Add vinegar and the reserved chicken, along with any juice.
Return to a simmer.
Season with additional salt and pepper, if needed.