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4 skinless, boneless chicken breasts (about 1 1/2 pounds)
salt and freshly ground black pepper
1/4 cup olive oil
1 medium onion, thinly sliced
10 ounces fresh button mushrooms, thinly sliced
1/2 cup Marsala cooking wine
1 cup chicken broth
2 tablespoons fresh minced parsley

Pat chicken dry and season with salt and pepper. Heat oil in large skillet on medium-high heat. Brown chicken in 2 batches, 6 minutes on each side. Transfer to plate. Add onions and mushrooms to skillet and sauté until mushroom liquid is mostly evaporated, stirring occasionally. Turn off heat and add wine. Simmer until wine is almost evaporated. Add broth, chicken and remaining juices. Simmer, turning chicken once, until cooked, about 15 minutes. Add mushroom/onion sauce, simmering until liquid is reduced to 1/2 cup. Remove chicken to serving plate, season with salt and pepper and spoon sauce over chicken. Sprinkle with parsley. Serves 4.

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