I saw a version of this recipe on www.SmittenKitchen.com and couldn't resist. I had forgotten how quick but flavorful the dish is. Starting with the Gourmet recipe, I added the seasoned flour mixture and the dried mushrooms: either can be skipped with still-tasty results, but I love the light, flavorful browning of the flour and the deep flavor the dried mushrooms and broth add.
Adapted from Gourmet 6/95
1/2 ounce Dried mushrooms
4 Chicken breast halves
1/4 cup Flour
1/4 cup Corn starch
1/8 teaspoon Garlic powder
1 teaspoon Sage, ground
1/8 teaspoon White pepper
1 teaspoon Salt
2 1/2 tablespoons olive oil
4 1/2 tablespoons unsalted butter
1 onion, sliced thin
3/4 pound mushrooms ; sliced thin
1/2 cup Marsala
1 cup chicken broth
2 tablespoons minced fresh parsley leaves
Soak dried mushrooms in one cup hot water until softened (they should be ready by the time you finish the other prep). In a shallow dish, combine flour, sage, garlic powder, salt and white pepper. Pat chicken dry and season with salt and pepper, dredge lightly in seasoned flour. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned. Keep warm in 200° oven, particularly if chicken is thick, so it can continue slowly cooking.
Squeeze the rehydrated mushrooms dry (save the soaking liquid!) and chop coarsely.
Wipe skillet and add 1 tablespoon olive oil and 1 tablespoon butter; sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated. Add broth, soaking liquid, and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken with tongs to a platter.
Simmer mushroom sauce until liquid is reduced to about 1 cup. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated. Spoon mushroom sauce around chicken and sprinkle with parsley.