Chicken in Thyme Marsala Cream Sauce

In a very large skillet, heat 2 tablespoons of the oil. Season the chicken generously with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once or twice, until browned but not cooked through, about 4 minutes. Using a slotted spoon, transfer the chicken to a plate.

Add the remaining 1 tablespoon of oil to the skillet. Add the mushrooms and cook over medium high heat, stirring occasionally, until browned, about 4 minutes. Add the shallots and garlic and cook, stirring, for 2 minutes. Add the Marsala wine, scraping up the brown bits on the bottom of the pan. Simmer until the liquid is reduced to 2 tablespoons, about 5 minutes. Add the stock, cream, thyme, salt and pepper and bring just to a boil. Cook until the sauce has reduced by half, about 6 minutes.

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. Add the peas and simmer for 1 minute. Season with additional salt and pepper, if needed.