Sweet Chicken Marsala

2 tablespoons butter

1 cup sliced fresh mushrooms

1 slice onion, minced

1 tablespoon chopped garlic

2 cups Marsala wine

1 ½ cups chicken stock

5 tablespoons brown sugar

1 tablespoon lemon juice

1 tablespoon molasses

1 tablespoon corn syrup

3 tablespoons cornstarch

1 tablespoon cold water

2 tablespoons olive oil

1 tablespoon butter

4 skinless, boneless chicken breast halves - pounded flat

2 tablespoons chopped green onion, or to taste

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.