Chicken Marsala With Mushrooms

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 pat chicken dry and season with salt and pepper.
• 2 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.
• 3 discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated.
• 4 add marsala and cook mixture, stirring, until marsala is almost evaporated.
• 5 add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes.
• 6 transfer chicken to a platter.
• 7 simmer mushroom sauce until liquid is reduced to about 1/2 cup.
• 8 remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated.
• 9 spoon mushroom sauce around chicken and sprinkle with parsley.