Chicken Marsala With Mushrooms

1. 1

   Pat chicken dry and season with salt and pepper.

2. 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. 3

   Discard all but 1 tablespoon fat from skillet and saute onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated.

4. 4

   Add Marsala and cook mixture, stirring, until Marsala is almost evaporated.

5. 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. 6

   Transfer chicken to a platter.

7. 7

   Simmer mushroom sauce until liquid is reduced to about 1/2 cup.

8. 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. 9

   Spoon mushroom sauce around chicken and sprinkle with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.