Chicken Marsala with Peas and Sun Dried Tomatoes

Season chicken with salt and pepper.

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium high heat until hot but not smoking. Add chicken to the hot skillet and cook 3–4 minutes on each side. Using a slotted spoon, transfer chicken to a plate and keep warm.

Add remaining oil and butter to the skillet. When butter foams, add mushrooms and cook for 2 minutes. Add chicken stock and marsala wine. Bring to a boil and add peas and sun-dried tomato halves. Reduce heat and simmer for 2 minutes. Add crème fraîche and simmer for 2–3 minutes until reduced slightly.

Meanwhile, combine cornstarch with 1½ tablespoon of water and mix well. (I use a small Mason jar for this and shake the covered jar until the mixture is well combined and all the cornstarch is dissolved.) Add cornstarch mixture to the skillet and simmer until sauce becomes creamy, about 1–2 minutes. Put the cooked chicken back into the skillet with the cream sauce. Stir to combine until heated through, about 1 minute more.

Sprinkle with fresh parsley or basil and serve.