modern chicken marsala

My husband loves chicken marsala, and I don't have the heart to tell him that a seemingly innocent chicken and vegetable dish is actually full of fat and calories. I make this version for him as a compromise.

Serves 4

4 boneless skinless chicken breasts, pounded thin (see foolproof technique here)
1 to 1 1/2 cups sliced baby portabella mushrooms
1 cup thinly sliced onion
1 1/2 cups marsala wine (or 3/4 cup red wine, 3/4 cup chicken stock, and 1 tbsp sugar)
1/4 cup chicken stock
2 cloves garlic, sliced
3 tbsp unsalted butter
1 cup plus 3 tbsp flour
olive oil
salt
pepper

Heat 2 tbsp olive oil in a large saucepan over medium high heat. Mix 1 cup flour with liberal amounts of salt and pepper and dredge chicken in it, shaking off excess. When pan is hot, cook chicken on both sides until golden brown, remove from pan and keep warm (chicken will not be cooked through yet). Add butter to pan, then garlic, mushrooms, and onions. Sautee until vegetables are soft and lightly browned. Add 2 tbsp flour and stir to coat vegetables. Add wine and chicken stock and stir to combine. Bring to a boil, then reduce heat to medium low. Add chicken back to pan and cook, covered, for 7-10 minutes or until chicken is cooked through. Season with salt and pepper to taste. Serve over pasta.