Chicken Marsala

4 chicken breasts
2 onions
1 cup mushrooms
5 tbs. flour
5 tbs. olive oil
1/3-1/2 cup Marsala
1/3 cup chicken broth 
2 tbs. lemon juice
1 sprig chopped parsley 
salt, pepper

Preparation:

1. Place the chicken breasts between two pieces of parchment paper and flatten with a meat tenderizer until 1/4-1/2 an inch thick. Add salt and pepper. Slice the onions and the mushrooms.
2. Pass the chicken breasts in 2 tablespoons of flour. In a pan heat 2 tablespoons of oil and saute the chicken breasts on medium flame for 2 minutes per side. Put them aside.
3. In the same pan, saute the onions and for 5 minutes with 1 tablespoon of oil. Add 3 tablespoons of flour. Pour in the Marsala wine, chicken broth and lemon juice.
4.Bring the sauce to a boil and let it thicken for 5 minutes, stirring. Put the chicken breasts in the pan and simmer for 15 minutes. Sprinkle with parsley and serve.