Chicken And Mushroom Marsala

1. 6 whole boneless/skinless chicken breasts, lightly pounded and lightly
2. floured
3. 2 Tbsp Extra Virgin olive oil
4. 6 Tbsp unsalted butter
5. 2 white onions, sliced thin
6. 1 Tbsp minced garlic
7. 1 lb. mushrooms, sliced thin
8. 1 2/3 cups Sweet Marsala wine
9. 1 2/3 cups chicken broth
10. 8 Tbsp minced fresh parsley leaves

Pat chicken dry, lightly pound, flour and season with salt and pepper. In a large heavy skillet heat oil and 3 tablespoons butter over moderately high heat until hot but not smoking. Brown chicken breasts in 2 batches, transferring with tongs to a large plate as browned. Saute onion, garlic and mushrooms, stirring occasionally, until liquid is almost evaporated. Add Marsala and cook, 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 with tongs to a platter. Simmer mushroom sauce until liquid is reduced to about 1 cup. Remove skillet from heat and stir in remaining 3 tablespoons butter, salt and pepper to taste, stirring until butter is just incorporated. After butter is incorporated, add chicken & turn through the sauce a few times. Spoon mushroom sauce around chicken, sprinkle with parsley and serve. Serves 6.