Adapted from Mario Batali’s Scaloppine alla Marsala using veal
boneless chicken thighs
1 cup sweet Marsala wine
2 tbsps fresh thyme leaves
salt and pepper
1. In a large skillet, heat the olive oil until almost smoking. Brown the chicken pieces on both sides. Remove to a platter.
2. Add the mushrooms to the pan and sauté until lightly browned and the juices have evaporated. Add the Marsala and bring to a boil then reduce by a third. Add the butter, replace the chicken. Bring back to a boil, reduce the heat and simmer, about 15 minutes.
3. Stir in thyme and season the sauce with salt and pepper. Transfer the chicken to a platter and pour the mushroom sauce over them.