Welcome Home Dinner (Chicken Marsals)

Carol was in Baltimore with her friends this weekend. I thought this would be a nice meal to have when she got back on Sunday.
What I liked about this recipe is that it sounds fancy, but it was really easy.
I adjusted the portions and used six thighs. We have some leftovers. I'll saute some mushrooms and add when we have the encore later this week.

CHICKEN MARSALA

4 chicken thighs, boneless, skinless, pounded to 1/8 inch
1/3 cup flour
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
1 tbsp butter
2 tbsp minced green onions
2/3 cup Marsala
1 tsp lemon juice
4 thin slices lemon
Minced Parsley

Preheat oven to 225 F. Mix flour, salt and pepper and dredge chicken pieces. Heat large skillet over medium-high heat and add olive oil and butter. Brown chicken about 2 minutes on each side and remove to preheated oven.
Add minced onion to frying pan and saute for 1 minute. Add Marsala to deglaze pan and simmer for 4 minutes. Add lemon juice, stir and return chicken to pan for about 2 minutes. Serve with fettuccine tossed with Parmesan cheese. Serves 2.