Chicken Marsala

• 2 medium boneless chicken breasts
• salt and freshly ground black pepper
• 2 to 3 tbsps unsalted butter
• 2 to 4 tbsp olive oil
• 1 large shallot, finely chopped
• 2 to 4 garlic cloves, smashed
• 6 ounces assorted mushrooms, sliced
• 1 cup sweet Marsala
• 1 1/2 cups chicken broth
• Leaves from 1 fresh rosemary sprig

1. Sprinkle the chicken with salt and pepper. 
2. Melt 1 tbsp of butter and 1 tbsp of oil in a heavy large skillet over medium-high heat. 
3. Add chicken and cook until golden brown and cooked through, about 4 minutes per side. (I didn't have boneless, cooked my breasts about 10 minutes per side)
4. Transfer the chicken to a plate. 
5. Add another tablespoon of butter and oil, if necessary.
6. Set the chicken aside.Add 1 tbsp of oil to the skillet. 
7. Add the shallot and garlic. Saute until fragrant, about 30 seconds. 
8. Add a tbsp of the olive oil, if necessary. 
9. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. 
10. Season with salt. 
11. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. 
12. Add the broth and the rosemary leaves. 
13. Simmer until reduced by half, about 4 minutes. 
14. Return the chicken to the skillet. 
15. Pour in all of the pan juices. 
16. Cook just until heated through, turning to coat, about 1 minute. 
17. Stir the remaining 1 tablespoon of butter into the sauce. 
18. Season the sauce with salt and pepper, to taste.
19. Using tongs, transfer the chicken to plates. Spoon the sauce over and serve.