Method

1. Heat a tbsp of butter in a pan over medium-high heat. Season both sides of chicken breast lightly with sea salt and pepper.
2. Cook the chicken in a single layer for about 3-5 minutes on each side, until golden and cooked through. Transfer the chicken to a plate and cover to keep warm.
3. Add another tbsp of butter to the pan. Add mushrooms and sauté for about 5 minutes, stirring occasionally, until the mushrooms are golden brown, and their liquid has evaporated.
4. Add the Marsala wine to the pan. Bring to a boil, turning up the heat to do so if necessary.
5. Simmer for a few minutes, until the volume of the liquid is reduced by half.
6. Add chicken broth and remaining butter to the pan. Simmer, stirring and scraping any browned bits from the bottom, for a few more minutes, until the sauce thickens.
7. Add the chicken back to the pan. Heat for a minute or two until the chicken is heated through. Garnish with fresh parsley.