Ingredients

• Sea salt and freshly ground black pepper
• 3 tablespoons olive oil
• 2 chicken breasts, skin on
• 2 heads of red leaf lettuce, cut in half lengthways
• 4 thyme sprigs
• 1 garlic clove, peeled and lightly crushed
• 1/4 cup Marsala wine
• 2/3 cup chicken stock
• 4 tablespoons butter

Steps

1. Season chicken breasts with salt and pepper on both sides. Heat oil in a large pan on medium-high heat. Lay chicken breasts skin-side down in the hot pan. Add the red lead lettuce, cut side down, thyme sprigs, and the garlic. When the chicken skin is crisp and dark golden, turn over, along with the red leaf lettuce.
2. Pour in the Marsala to deglaze the pan, scraping up the bits from the bottom, then add the chicken stock and chunks of butter. Cook over medium heat for 10 minutes, occasionally spooning over the sauce, until the chicken is just cooked through. (Chicken is cooked through when the internal temperature reaches 165°)
3. Serve the chicken and red leaf lettuce topped with spoonfuls of sauce and garnished with the remaining thyme sprigs.
4. (I also baked ruby red fingerling potatoes and they tasted wonderful with the Marsala sauce)