My Non-Marsala Chicken Marsala

The other night I had craving for chicken marsala.  Easy, enough, right?  Chicken, mushrooms and marsala wine...well it's not so easy when you don't have marsala, sherry, brandy or anything that could substitute for the same flavor so I improvised   I did have garlic, chicken broth and some amazing aged balsamic from the local Midtown Olive Press.  I think what made this dish so flavorful was really good quality EVOO and Balsamic.   

For lack of creativity (it's been a long few weeks) I call this, My Non-Marsala Chicken Marsala.  

Chicken Breasts (pounded thin or cut in half) or chicken cutlets
Mushrooms - entire carton sliced
Green onion
Minced Garlic
Low Sodium Chicken Broth
Aged Balsamic Vinegar
Penne or pasta of choice

Pat chicken dry, season with S&P, garlic powder and Italian seasons.  Dredge in flour, set aside.
Heat EVOO in skillet on medium-high heat - sear chicken about 4-5 minutes per side.  You want the chicken to be nicely browned on each side and cooked 90% of the way through.  Remove from skillet to plate and cover loosely with foil.
Reduce heat of pan to low-medium and de-glaze with chicken broth.  Using spatula to remove brown bits from the bottom of the pan and heat liquid for a few minutes.  Add a teaspoon or two of minced garlic to broth, adding flavor.  
Add mushrooms and a large splash or two of chicken broth and continue cooking about 5 mins or so.  At this point you maybe have used a cup to cup and a half of chicken broth.  
Once 'shrooms are tender, add a palmful of dried basil and/or oregano and drizzle in the balsamic vinegar -about 2 tablespoons.  This is where the trusty taste buds come into play.  When making this sauce taste and season often.  Always start with a little less, you can always add more.  
Cook another minute and add in chicken breasts.  Cook about 5-7 more minutes until chicken and sauce are heated through.  Top with green onions and Serve with your favorite pasta and Parmesan cheese!!   Enjoy!