Sweet Marsala Chicken

Heat the butter in a large cooking vessel over an intermediate temperature setting, stirring in the sliced mushrooms, chopped onion, and minced garlic until they are well combined with the melted butter. Increase the heat to a high setting and cook, stirring constantly, until the mushrooms turn golden brown, taking approximately 3 to 5 minutes.

Next, combine the Marsala wine, chicken stock, brown sugar, lemon juice, molasses, and corn syrup in the mushroom mixture; bring the entire mixture to a rolling boil and cook, stirring frequently, until the liquid has reduced by roughly half, taking around 10 to 15 minutes.

In a separate bowl, whisk the cornstarch into cold water until smooth. Then, slowly pour the cornstarch mixture into the Marsala sauce, stirring continuously to prevent lumps from forming. Continue cooking and stirring until the sauce thickens, adding another 10 to 15 minutes.

In a separate cooking vessel, heat the olive oil with an additional tablespoon of butter over an intermediate temperature setting. Cook the chicken breasts until they are golden brown on both sides and no longer pink in the center, taking approximately 3 to 5 minutes per side. To ensure the chicken is cooked through, insert an instant-read thermometer into the center and verify that it reaches a minimum temperature of 165 degrees F (74 degrees C).

Arrange each cooked chicken breast on a plate, positioning it in the center. Drizzle the Marsala sauce over each breast and garnish with a sprinkle of green onion before serving.