Ingredients
2 boneless chicken breasts, skin on
1 shallot, minced
2 Tbsp fresh Italian parsley, chopped
3 Tbsp butter
2 Tbsp olive oil
1 Tbsp flour
5 white mushrooms, sliced
2 cups chicken stock
1 cup Marsala wine
1 tsp salt (to taste)
½ tsp pepper
Directions
Pat chicken breasts dry then generously season with salt and pepper.
Add 1 tablespoon butter and 2 tablespoons oil to a sauté pan over medium heat. Place chicken, skin side down, into pan and sauté for about 5 minutes per side; chicken will not be cooked through. Remove chicken from pan and set aside.
Add 1 tablespoon butter to the pan then add mushrooms, salt, and pepper and sauté for about 5 minutes. Add minced shallot, sauté for 2 to 3 minutes, stirring occasionally. Add flour and stir to blend with butter and oil, cook for 3 to 4 minutes. Add marsala wine, deglaze the pan, and cook for 3 or 4 minutes or until thickened. Stir in chicken stock, bring to a gentle simmer, and reduce for about 5 minutes.
Reduce heat to low, place chicken breasts into the sauce, and cooking for about 5 minutes per side.
Turn the heat off and stir in parsley. Add a teaspoon of cold butter and stir until melted and the sauce has a glossy sheen.
Spoon sauce over chicken and serve.