Chicken Marsala
Ingredients:
4 tablespoons (1/2 stick butter)
2 tablespoons vegetable oil
6 boneless, skinless chicken breast halves
¼ cup all-purpose flour
1 container (8 ounces) sliced button or small mushrooms
½ cup marsala wine
½ cup canned beef broth
¼ teaspoon salt
2 tablespoons chopped flat-leaf Italian parsley
Instructions:
Heat 2 tablespoons butter and the oil in a large skillet over medium-high heat until butter is melted. 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 4-6 minutes or until golden brown, turning once. Remove chicken from skillet. Add the mushrooms; sauté 2 minutes or until browned. Add the wine, ¼ cup beef broth and the salt to skillet; simmer for 2 minutes, scraping up any bits from bottom of skillet with a wooden spoon. Return chicken to skillet. Bring to a boil over high heat. Cover and reduce heat to low; simmer for 15 –20 minutes or until cooked through, basting occasionally. 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 tablespoons butter until just incorporated. To serve, pour sauce over chicken and sprinkle with parsley.