Adapted from Smitten Kitchen
Makes 6 servings
2.5 pounds chicken, de-boned
1.5 tablespoons olive oil
3.5 tablespoon unsalted butter
1 onion, halved and sliced thin
3/4 pound mushrooms, sliced thin
5-6 garlic scapes, whole
1/2 cup dry Marsala
1 cup chicken broth
Pat chicken dry and season with salt and pepper. In a large heavy skillet, heat oil and 1.5 tablespoons butter over medium-high heat until hot but not smoking; brown chicken in two batches, transferring each batch to a separate plate with tongs after they've finished browning.
Keep half the remaining fat in the skillet and sauté onion, mushrooms, and garlic scapes, stirring occasionally, until most of the liquid has evaporated. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated. Add broth and chicken with any juices that have accumulated on plate and simmer, covered, until cooked through, about 15 minutes. (You will need to turn the chicken over about half through to ensure it cooks evenly). Transfer chicken with tongs to a platter.
Continue simmering mushroom sauce until liquid has reduced to about 1/2 cup. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated. Spoon the mushroom sauce over the chicken and serve immediately.