Season the chicken with salt, pepper, dried oregano and lightly dust with flour. Cook the chicken in the olive oil butter mixture for 8-10 minutes, stirring frequently until fully cooked. Remove to a plate and set aside.
Add the chopped shallots and mushrooms to the pan and sauté for 4-5 minutes until the mushrooms are golden brown. Deglaze with the Marsala and add chicken stock. Reduce the liquid until slightly thickened, about 5 minutes. Return the chicken back into the pan and the cooked pasta and serve immediately. Scatter the top with fresh oregano.
Notes
You can use chicken breasts – but the chicken thighs are way more flavorful, pinkie promise! And the mushrooms could be optional. You’ll love every last bite of this – I promise!