Directions

1. 1

   Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper. In a large, heavy skillet, heat the olive oil and 1½ tablespoons of butter over medium-high heat until the mixture is hot but not smoking. Working in two batches to avoid crowding the pan, place chicken skin-side down and cook until the skin is golden brown and crispy, about 5–6 minutes per batch. Flip and cook the other side for 3–4 minutes until lightly golden. Transfer cooked chicken to a plate with tongs.

2. 2

   Pour off all but 1 tablespoon of fat from the skillet. Add the sliced onion to the same pan and sauté over medium-high heat, stirring occasionally, until softened and beginning to caramelize, about 4–5 minutes. Add the sliced mushrooms and continue cooking, stirring frequently, until the mushrooms release their liquid and that liquid evaporates completely, about 6–8 minutes.

3. 3

   Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet, and cook while stirring until the wine reduces almost completely, leaving only a light coating in the pan, about 2–3 minutes.

4. 4

   Add the chicken broth to the skillet. Return the chicken breasts and any accumulated juices from the plate back to the pan. Reduce heat to a gentle simmer, turning the chicken once halfway through cooking. Simmer until the chicken is cooked through, reaching an internal temperature of 165°F when measured in the thickest part, about 15 minutes.

5. 5

   Using tongs, transfer the cooked chicken to a serving platter. Continue simmering the mushroom sauce in the skillet until it reduces to about ½ cup, about 3–5 minutes. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter, stirring gently until just incorporated. Season the sauce with additional salt and pepper to taste.

6. 6

   Spoon the mushroom sauce around the chicken on the platter and garnish with fresh minced parsley. Serve immediately.