Dredge pieces of chicken in seasoned flour (1 cup of all purpose flour, salt and black pepper to taste). Shake off the excess flour.

Sear the chicken in a single layer in 2-3 Tbsp of heated Olive oil. Don’t crowd the chicken in the pan. Cook for about 4-5 min on each side on medium to high heat.

Add 1/2 a cup of sliced sweet onions and 2-3 cloves of garlic to the pan. Toss everything well. Continue cooking for another 5-7 minutes till the onions turn pale.

Add 1 cup of sliced mushrooms of your choice. I used baby bella to add some depth to the dish. Toss everything well. Continue cooking for another 5-7 minutes.

Add a couple of bayleaves and 1/2 cup of sweet marsala wine. Season with salt, black pepper and red chili flakes. Cover and let simmer for 18-20 minutes on low- medium heat. Toss the chicken in the sauce in between and continue cooking till the chicken is cooked all the way through..