Chicken Thighs with Marsala-Mushroom Cream Sauce Over Noodles

2 tsp. olive oil
1 lb. red onion, cut into slices and separated into rings (about 3 medium)
1/4 tsp. salt
4 chicken thighs, skinned
¼ tsp. oregano
1/4 tsp. marjoram
4 tsp. balsamic vinegar
2 tbsp. chopped parsley
4 lemon wedges

Heat the oil in a large nonstick skillet over medium heat. Add the onion and
1/8 tsp. salt; sauté for 5 minutes.

Add 1/8 tsp. salt, chicken, oregano, and marjoram to pan, and sprinkle with
3 tsp. vinegar. Cover, reduce heat, and simmer 25 minutes or until chicken
is done. Uncover, increase heat, and cook 2 minutes or until liquid
almost evaporates. Stir in 1 tsp. vinegar, and sprinkle with the
parsley. Serve with lemon wedges.