INGREDIENTS

1. 3wholeboneless chicken breasts, with skin cut in half or2 1/2 lbsboneless chicken thighs
2. 1 1/2tablespoonsolive oil
3. 3 1/2tablespoonsunsalted butter
4. 1onion, sliced thin
5. 3/4lbmushrooms, sliced thin
6. 1/2cupmarsala
7. 1cupchicken broth
8. 2tablespoons mincedfresh parsley leaves

DIRECTIONS

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.