Chicken Marsala and Mushrooms (Molly O'Neill, NYT Cooking)

Ingredients:

Heat 1 tablespoon of the oil in a medium-size skillet set overhigh heat. Sprinkle the chicken pieces with salt and pepper to taste and dredge in flour. Place the chicken pieces in the pan (do not crowd or they will steam) and cook until nicely browned, about 2 minutes per side. If necessary, add another tablespoon of oil and the remaining chicken pieces. As chicken is cooked, set aside on a plate and loosely tent with foil to keep it warm.

Heat the remaining tablespoon of oil in the skillet, add the mushrooms and shallot. Cook until the mushrooms are tender and beginning to brown. Add the Marsala wine and cook until reduced by half. Stir in the stock and heat for 1 minute.

Remove from heat and swirl in the butter until melted. Transfer the chicken to a serving platter and pour the sauce from the skillet over the chicken.