2 lbs of boneless/skinless chicken breasts (or thighs), sliced ~1/4 inch thick
~2 TBSP olive oil
4 TBSP butter
1 onion, thinly sliced
~3/4 lb mushrooms, thinly sliced (I used cremini, but any variety will work)
1/2 cup Marsala wine
1 cup chicken broth
2 TBSP fresh parsley, chopped
Salt and pepper, to taste
1. Using paper towel, pat dry the chicken cutlets and season with salt and pepper on both sides. In a large cast iron (or other heavy) skillet, heat the oil and 2 TBSP of the butter over medium to high heat. Brown the cutlets on both sides (around 4 minutes per side), working in multiple batches, depending on the size of your skillet. Remove the cutlets and set aside.
2. In the same skillet, sauté the onion and mushrooms, stirring occasionally, for around 6-8 minutes. Add the Marsala and cook and stir the mixture until the Marsala is almost evaporated. Add the chicken broth and chicken (along with any juices that have accumulated on plate) and simmer, turning chicken once, until cooked through, about 12-15 minutes. Transfer chicken to a serving platter.
3. Allow the mushroom sauce to simmer until the liquid is reduced to about 1/2 cup then remove the skillet from the heat and stir in the remaining 2 TBSP of butter and add salt and pepper to taste, stirring until the butter is just incorporated. Using a spoon, add the mushroom sauce around the chicken and garnish with the chopped parsley. Enjoy!