Chicken Marsala | Curtis Stone

Place flour in a pie plate. Season flour and chicken with salt and pepper. Dredge chicken in flour mixture to coat lightly.

In very large, nonstick skillet, melt 1 tablespoon each of butter and oil over medium-high heat. Immediately add 4 coated chicken pieces and cook about 2 minutes per side, or until golden brown. Transfer chicken to plate. Wipe out skillet and repeat to cook remaining 4 chicken pieces in 1 tablespoon each butter and oil. Set chicken aside.

Add 1 tablespoon each butter and oil along with the garlic to same skillet and stir 30 seconds, or until fragrant. Add mushrooms and season with salt and pepper. Sauté 3 minutes, or until mushrooms are tender and their juices evaporate. Add Marsala and thyme sprigs, and simmer 2 minutes, or until Marsala reduces by half. Add stock and simmer about 5 minutes, or until reduced by half.

Working in batches, return chicken to skillet and cook just 1 minute, or until heated through, turning to coat. Discard thyme stems and stir remaining tablespoon butter into sauce; season to taste.

Using tongs, transfer chicken to plates. Spoon sauce over chicken and serve.