Salt, pepper and garlic powder both sides of the chicken filets. Put a large skillet on at medium high and add enough olive oil to coat the bottom and about a tablespoon of butter. When the butter stops foaming lay the filets out in the skillet. Cook them about 4-6 minutes a side. When the juices run clear and or they are firm to a poke remove them to a plate that will catch the drippings.

With a wooden spoon very gently scrap the bits off the bottom of the skillet. add a little more olive oil if necessary and put the veggies in. Lightly salt and pepper.Toss a few times as they cook and when the onions are translucent they are ready. 

Add another tablespoon of butter and the wine. Stir it all together and bring  the wine up to a fast simmer. Simmer until the wine reduces by about a third. If you want it to be a little thicker - I always do - whisk a little corn starch and water together in a small bowl and whisk it into the wine. Put the filets and the drippings back into the skillet and turn them over a couple of times as they heat back up.

Serve up and enjoy your Chicken Marsala! Buono Appetito!