Chicken Marsala With Mushrooms - cooking recipe

Ingredients

3 whole boneless chicken breasts, with skin cut in half or 2 1/2 lbs boneless chicken thighs
1 1/2 tablespoons olive oil
3 1/2 tablespoons unsalted butter
1 onion, sliced thin
3/4 lb mushroom, sliced thin
1/2 cup marsala
1 cup chicken broth
2 tablespoons minced fresh parsley leaves

Preparation

Pat chicken dry and season with salt and pepper.
In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot and brown chicken in 2 batches, transferring to a plate as browned.
Discard all but 1 tablespoon fat from skillet and saute onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated.
Add Marsala and cook mixture, stirring, until Marsala is almost evaporated.
Add broth and chicken with any juices that have accumulated on plate 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.