Recipe: Chicken Marsala

Chicken Marsala

3 Boneless Skinless Chicken Breasts -- Halved
1 1/2 Tb Olive oil
3 1/2 Tb Butter
1 Onion -- Thinly Sliced
3/4 Lb Fresh Mushrooms -- Thinly Sliced
1/2 C Marsala wine
1 C Chicken broth
2 Tb Minced fresh parsley

Season chicken pieces 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. Brown chicken in 2 batches, transferring to a large plate as browned.

Discard all but 1 T. fat from skillet and saute onion and mushrooms, stirring occasionally, until liquid is evaporated. Add Marsala and cook mixture until Marsala is almost evaporated. Add broth and chicken and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken 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.