½ kielbasa, coarsely chopped
4 skinless boneless chicken breast halves
3 tablespoons chopped fresh Italian parsley, divided
8 ounces large crimini (baby bella) mushrooms, halved
8 large shallots, peeled, halved through root end
2 garlic cloves, pressed
1-1/2 cups dry red wine
1-1/2 cups low-salt chicken broth, divided
4 teaspoons all purpose flour
Preheat oven to 300°F. Sauté kielbasa in large nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer to bowl.
Sprinkle chicken with salt, pepper, and 1 tablespoon parsley. Add to drippings in skillet. Sauté until cooked through, about 6 minutes per side; transfer to pie dish (reserve skillet). Place in oven to keep warm.
Add mushrooms and shallots to skillet; sprinkle lightly with salt and pepper. Sauté until brown, about 4 minutes. Add garlic; toss 10 seconds. Add wine, 1 1/4 cups broth, kielbasa, and 1 tablespoon parsley. Bring to boil, stirring occasionally. Boil 10 minutes.
Meanwhile, place flour in small cup. Add 1/4 cup broth, stirring until smooth.
Add flour mixture to sauce. Cook until sauce thickens, 3 to 4 minutes. Season sauce to taste with salt and pepper.
Arrange chicken on platter; stir juices from pie dish into sauce and spoon over chicken. Sprinkle with 1 tablespoon parsley.