(From Gourmet via Smitten Kitchen.)
This should serve six.
3 whole boneless chicken breasts (skin on, if you’re into that)
1 1/2 tablespoons olive oil
3 1/2 tablespoons unsalted butter
1 onion, sliced thin
3/4 pound mushrooms, sliced thin
1/2 cup Marsala
1 cup chicken broth
2 tablespoons minced fresh parsley leaves
Halve the chicken breasts, pat them 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 but not smoking and brown chicken in 2 batches. Transfer to a large plate.
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, stirring, until the liquid has 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. Remove the chicken and transfer it to a plate again, leaving everything else in the pan.
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, sprinkle with parsley, and serve.
We both love anything with mushrooms and wine sauce, so of course this was a hit.