2. Add Onions and Marsala: Add the white parts of the green onions to the pan and cook for 1-2 minutes, stirring occasionally ...

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Cook, uncovered, until water evaporates, about 15 minutes. Stir in salt, honey and ¼ cup Marsala. Add 3 tablespoons water. As liquid evaporates, add 2 tablespoons Marsala, and continue cooking ...

Add the Marsala and increase the heat to high. Cook until the liquid has reduced in volume by about half. Turn the heat back down to medium, add the stock and chicken. Cook for about 10 minutes.