Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Whole boneless chicken
.breasts, with skin (about
2 1/2 lbs) halved
1 1/2 tb Olive oil
3 1/2 tb Unsalted butter
1 Onion, sliced thin
3/4 lb Mushrooms, sliced thin
1/2 c Marsala wine
1 c Chicken broth
2 tb Minced fresh parsley

Pat chicken dry and season with salt and pepper. In a heavy skillet
heat oil and 1 1/2 Tablespoons butter over moderately high heat until
hot but not smoking and brown chicken in 2 batches, transferring with
tongs to a large plate as browned. Discard all but 1 T. fat from
skillet and saute onion and mushrooms, stirring occasionally, until
liquid mushrooms give off is evaporated. Add Marsala and cook mixture
until Marsala is almost evaporated. Add broth and chicken with any
juices on the plate and simmer, turning chicken once, until cooked
through, about 15 minutes. Transfer chicken with tongs to a platter.
Simmer mushroom sauce until liquid is reduced to about 1/2 cup.
Remove skillet from heat and stir in remaining 2 tablespoons butter
and salt and pepper to taste, stirring until butter is just
incorporated. Spoon mushroom sauce around chicken and sprinkle with
parsley.

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