Chicken Breast Marsala

Preheat oven to 425 degrees F (220 degrees C). Season the Bone-In, Skin-On Chicken Breasts (4), then sear in Olive Oil (2 Tbsp) on medium-high heat until both sides are golden brown.

Transfer the chicken to an oven tray or baking dish and roast in the oven for an additional 10-12 minutes.

Add half of the Butter (1/2 Tbsp) to the pan and allow to brown lightly. Add the Garlic (1/2 cup) and Fresh Rosemary (1/2 Tbsp) and cook until light golden brown then add the Button Mushrooms (3 1/3 cups) and sauté for 1-2 minutes.

Season with Salt (to taste) and Ground Black Pepper (to taste), then deglaze the pan with the Lemons (2). Add the Marsala Wine (1/3 cup) and reduce by half its volume, then add the Chicken Stock (2 cups), bring to a boil, and reduce to sauce consistency. Adjust seasoning as necessary and stir the Italian Flat-Leaf Parsley (1 Tbsp) and remaining Butter (1/2 Tbsp) into the sauce.

Transfer the chicken breasts to a serving platter or individual plates. Spoon the sauce with some of the mushrooms over each breast. Serve any remaining sauce on the side.