Chicken and Pasta

2 boneless skinless chicken breasts - cubed
olive oil
2 tbl. butter
1 tbl. flour
1/4 red onion - thinly sliced
2-3 tbl. Marsala
1 sprig rosemary - finely chopped
1/2 lemon - zest and juice
1 tsp. garlic - minced
1/4 c. beef stock
2 tbl. sour cream

Saute seasoned chicken in a little olive oil until browned (done). Remove from pan. Add butter and flour, cook 1 -2 mins. Add onion, cook 1-2 mins. Add Marsala and deglaze pan. Add rosemary, lemon zest and lemon juice, and garlic. Cook 1-2 mins, then add stock. Bring to low simmer, add chicken back in. Cook ~5 mins. Remove pan from heat, stir in sour cream. Serve over pasta.