Chicken in Thyme Marsala Cream Sauce

1. 1

   In a very large skillet, heat 2 tablespoons of the oil.

2. 2

   Season the chicken generously with salt and pepper and add it to the skillet in a single layer.

3. 3

   Cook over high heat, turning once or twice, until browned but not cooked through, about 4 minutes.

4. 4

   Using a slotted spoon, transfer the chicken to a plate.

5. 5

   Add the remaining 1 tablespoon of oil to the skillet.

6. 6

   Add the mushrooms and cook over medium high heat, stirring occasionally, until browned, about 4 minutes.

7. 7

   Add the shallots and garlic and cook, stirring, for 2 minutes.

8. 8

   Add the Marsala wine, scraping up the brown bits on the bottom of the pan.

9. 9

   Simmer until the liquid is reduced to 2 tablespoons, about 5 minutes.

10. 10

    Add the stock, cream, thyme, salt and pepper and bring just to a boil.

11. 11

    Cook until the sauce has reduced by half, about 6 minutes.

12. 12

    Return the chicken and any accumulated juices to the skillet and simmer over moderate heat until the chicken is cooked through, 2 to 3 minutes.

13. 13

    Add the peas and simmer for 1 minute.

14. 14

    Season with additional salt and pepper, if needed.

* Per serving · 4 servings · Values may vary.