Categories: Poultry- Chicken

Ingredients

• 4 Tbsp. butter
• 2 Tbsp. vegetable oil
• 6 boneless, skinless chicken breast halves (about 1 1/2 to 1 3/4 lb.)
• 1/4 cup all-purpose flour
• 1 container (8oz.) sliced button or small mushrooms
• 1/2 cup Marsala wine
• 1/2 cup canned beef broth
• 1/4 tsp. salt
• 2 Tbsp. chopped flat-leaf Italian parsley

Directions

1. Heat 2 Tbsp. butter and the oil in a large skillet over medium-high heat until butter is melted.
2. meanwhile, coat chicken in flour; shake off excess. Working in batches if necessary to avoid crowding skillet, add chicken to skillet; sauté chicken over medium-high heat 4 to 6 minutes or until golden brown, turning once. Remove chicken from skillet.
3. Add the mushrooms; sauté 2 minutes or until browned. Add the wine, 1/4 cup beef broth and the salt to skillet; simmer for 2 minutes, scraping aup any its from bottom of skillet with a wooden spoon.
4. Return chicken to skillet. Bring to boil over high heat. Cover and reduce heat to low;

5. simmer for 15 to 20 minutes or until cooked through, basting occasionally.

6. Remove chicken to serving platter and keep warm. Add the remaining beef broth to skillet. Bring to a boil; boil for 2 minutes. Remove skillet from heat. Stir in remaining 2 Tbsp. butter until incorporated.
7. To serve, pour sauce over chicken and sprinkle with parsley.

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