Sprinkle the chicken with salt and pepper. In a large, heavy skillet, melt 2 tablespoon of the butter and 2 tablespoon of the oil over medium-high heat. Add the 4 chicken breasts and cook until golden brown, about 3 minutes per side. Using tongs, transfer the chicken to a plate.
In the same skillet, melt 1 tablespoon of butter, then add the shallot and garlic, and sauté until fragrant, about 30 seconds. Add the mushrooms, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper, and sauté until the mushrooms are tender and the juices evaporate, about 3 minutes. Add the Marsala and rosemary sprig, and simmer until the Marsala reduces by half, about 2 minutes. Add the broth and simmer until reduced by half, about 4 minutes.
Return the chicken to the skillet and cook just until heated through, turning to coat, about 1 minute. Discard the rosemary sprig and stir the remaining 1 tablespoon of butter in to the sauce. Season the sauce with more salt and pepper to taste.
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|Serving Size: 1 Serving (696g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 689 (47%)|
|Amt Per Serving||% DV|
|Total Fat 76.5g||102 %|
|Saturated Fat 33.2g||166 %|
|Monounsaturated Fat 25.5g|
|Polyunsanturated Fat 10.7g|
|Cholesterol 483.7mg||149 %|
|Sodium 595.1mg||21 %|
|Potassium 1419mg||37 %|
|Total Carbohydrate 70g||21 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 69.6g|
|Protein 111.9g||160 %|
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Calories per serving: 1467
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