1. Flatten chicken with a mallet and dredge in ﬂour, shaking off excess.
2. In a large skillet, sauté chicken in a bit of oil, four minutes each side, until golden. Sprinkle with salt and pepper and remove from skillet.
3. Add two to three tablespoons oil into skillet and sauté the onions and mushrooms. Add soup mix, water and Marsala; bring to a boil.
4. Return chicken to skillet. Cook, uncovered, for three to five minutes. Sprinkle with fresh parsley before serving.