Alex's Chicken & Mushroom Marsala

** Recipe from smitten kitchen **

* 3 whole boneless chicken breasts with skin (about 2 1/2 lbs.), halved
* 1 1/2 Tbl. olive oil
* 3 1/2 Tbl. unsalted butter
* 1 onion, sliced thin
* 3/4 lb. mushrooms, sliced thin
* 1/2 c. Marsala
* 1 c. chicken broth
* 2 Tbl. minced fresh parsley leaves

Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1 1/2 Tbl. butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned.  Discard all but 1 Tbl. fat from skillet and sauté onion & mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated. Add Marsala & cook mixture, 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 min. Transfer chicken with tongs to a platter.  Simmer mushroom sauce until liquid is reduced to about 1/2 c. Remove skillet from heat and stir in remaining 2 Tbl. butter and salt & pepper to taste, stirring until butter is just incorporated. Spoon mushroom sauce around chicken and sprinkle with parsley.