My version of chicken marsala with my latin flare

Chicken Marsala

2 boneless skinless chicken breasts, sliced thin and pounded

1/4 cup lemon juice or lime juice

1 Cup of Flour

1/2 tsp pepper
1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp oregano

2 tsp Goya adobo

1/2 dices onion

olive oil

1/2 or 1/4 stick of butter (your taste)

1 12 oz package of sliced portabella mushrooms, the small ones

1/2 cup of Marsala wine

1/2 cup of chopped cilantro (my latin flare)

Mix flour, pepper, garlic, onion, oregano, 1 tsp of adobo.

Dredge chicken cutlets in flour and shake well.

Heat up oil and fry cutlets, do not crowd pan, once chicken is browned place on paper towels.  Make sure oil is not to hot to burn.  Add butter and cook onions, add mushrooms, stir and add chicken pieces back in pan, add Marsala wine, cover and simmer for 5 minutes. 
When you see gravy thicken a little and wine reduced, taste season with salt and pepper if necessary.  Turn off burner, add cilantro and cover for a few minutes.  Delicious.. Serve with white rice or pasta.

Marinade chicken in lemon juice with 1 tsp of adobo for about 10 or 15 minutes.