Thinly slice the onion and shell the paper off the garlic and set aside.

Cut the chicken breast into bite sized cubes. Seasoned with kosher salt and black pepper.

Heat oil in cast iron skillet over medium high.

Once oil is hot, add chicken. Be sure the vent fan is on high. Turn only occasionally to let it brown.

After a few turns and about 15-20 minutes, add the onion. Stir again.

When the moisture is almost all the dried out of the pan, add the garlic and stir.

When the pan is pretty much dry and the chicken is looking very caramelized, add the marsala and stir.

After about 1 more minute, add the creamy poblano sauce. Let it heat through for a minute or two.

Turn the heat off and sprinkle top with panko and a bit of cracked Pink Himalayan salt.

Place into oven at 350 for about 10 minutes, then broil for 5. (I had my oven rack at the top third of the oven.)

I served it over top of baked potatoes.