The Apartment

3 whole boneless chicken breasts, halved
1 1/2 tbsp olive oil
3 1/2 tbsp butter
1 onion, sliced thin
3/4 lb white mushrooms, sliced thin
1/2 cup marsala
1 cup chicken broth
2 tbsp fresh parsley, minced

1. Pat chicken dry and season with salt and pepper. Cook in large skillet with the olive oil and 1 1/2 tbsp butter until browned. Transfer to a large plate.
2. Without discarding fat, sauté onion and mushrooms, until mushroom liquid fully evaporates.
3. Add marsala and cook until marsala is almost fully evaporated.
4. Add broth and chicken from plate, and simmer, turning once, until cooked through, about 15 minutes. Transfer chicken to a platter.
5. Simmer mushroom sauce until liquid reduced to 1/2 cup. Stir in 2 tbsp butter and salt and pepper, until butter is incorporated. Spoon sauce around chicken, and sprinkle with parsley.