Lightly pound chicken breast. Cut into 3-4 pieces each. Coat with mixture of flour, salt and pepper.
Heat olive oil and 2 Tbs. butter in skillet, Brown chicken on both sides and remove to a plate.
Add onions to skillet adding more oil if necessary. Cook until have softened. Add mushrooms, paprika, allspice, salt and pepper. Cook until mushrooms have begun to soften. Add Marsala and chicken broth. Return chicken pieces and juices to skillet. Bring to simmer. Simmer partially covered 15 minutes or until chicken is cooked through and sauce is desired thickness. Serve over pasta and garnish with parsley.
Recipe by Tasting Pour by Jade Helm at https://tastingpour.com/2016/07/chicken-marsala.html/