1 teaspoon all-purpose flour
1 tablespoon tomato paste
1 teaspoon soy sauce
1½ cups sweet Marsala
1 tablespoon lemon juice (from 1 lemon)
Kosher salt and freshly ground black pepper
After cooking the chicken, discard all but 2 tablespoons
of the fat from the skillet. Return to high heat, add 1
tablespoon of the butter and the mushrooms, and cook,
stirring frequently with a wooden spoon, until the
mushrooms are well browned, about 6 minutes. Add the
shallots and thyme and cook, stirring, for 1 minute. Add
the flour and tomato paste and cook, stirring constantly,
for 30 seconds. Slowly whisk in the soy sauce and wine.
Scrape up any browned bits from the bottom of the pan
with the spoon and simmer the liquid until reduced to 1
cup, about 5 minutes.
- Off the heat, whisk in the lemon juice and the remaining
3 tablespoons butter. Season with salt and pepper to taste.
Pour over the rested chicken and serve immediately.