2Heat olive oil in a large skillet over medium heat. Add chicken and cook, turning once halfway through, until golden brown on both sides and no longer pink in the center, about 10 to 15 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
3Add mushrooms and green onions to the skillet; sauté until softened and lightly browned, about 5 minutes. Pour in Marsala wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan; bring to a boil.
