Directions

1. Sprinkle chicken with sage, 1/2 tsp. salt, and the pepper. Heat olive oil and butter in a large frying pan over medium-high heat. Add chicken and cook until golden brown, turning once, about 3 minutes per side. Transfer chicken to a plate and set aside. (The chicken will finish cooking later.)
2. Add mushrooms, shallots, and 1 pinch of salt and cook, stirring frequently, until the mushrooms have given off their liquid and are beginning to brown, about 6 minutes. Add flour and garlic and cook, stirring, until all the flour has been absorbed, about 1 minute. Reduce heat if the bits on the bottom of the pan begin to scorch.
3. Pour chicken broth and marsala into the pan and scrape up browned bits from the bottom of the pan. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 4 minutes.
4. Add chicken and any accumulated juices on the plate to the pan. Turn chicken with tongs to coat with sauce. Cover, reduce heat to medium-low, and simmer gently until chicken is no longer pink in the center and reaches 160° to 165°F on an instant-read thermometer, 5-8 minutes.
5. Sprinkle chicken with parsley, and serve.