Mushroom Marsala Chicken

1/2 cup olive oil, plus more for sautéing
1 cup chopped onion
3 Tbsp. chopped garlic
16 oz mushrooms
3/4 cup flour, divided
1 1/2 tsp salt
Black pepper to taste
1 Tbsp. Italian seasoning
**2 lbs. boneless, skinless chicken pieces
**2 1/2 cups chicken broth
3 Tbsp lemon juice
1 Tbsp sugar
1 Tbsp soy sauce
1/8 tsp Worcestershire sauce
1 tsp crushed red pepper flakes
1/3 cup chopped fresh basil
1/3 cup chopped fresh parsley

In a skillet, heat a small amount of oil over medium heat. Sauté onion and garlic for about 2 minutes. Mix mushrooms with 2 Tbsp flour; add to the skillet and sauté until the mushrooms are heated through and the flour is slightly brown. Set aside.

Combine the remaining flour with salt, pepper and Italian seasoning; dredge chicken pieces. In another skillet heat 1/2 cup oil over medium heat. Brown the chicken pieces. Add the mushroom mixture.

Stir in chicken broth, lemon juice, sugar, soy sauce, Worcestershire sauce and red pepper flakes. Simmer for 12 mins. Stir in basil and parsley. Continue to simmer uncovered, 10 minutes more, or until the chicken is cooked through.

** I used 3 chicken breasts, they were really thick, so I split them in half, (so that they are thinner) and it was perfect!
Also, instead of chicken broth I used 2 1/2 cups water and 2 1/2 Tbsp. chicken bouillon.