Google yourself a map of Italy and note “the boot” shape, which may be the only thing you remember from fifth-grade geography. Note the boot is kicking the island of Sicily (no matter, Sicily will kick it right back). At the furthest tip of that island away from the kicking boot is the town of Marsala, where the type of wine in the tiny bottle in your box originates. Long story to introduce this meal, right? Well, the homey, warm flavors of this skillet speak for themselves, in Italian and English. Plus, this meal is easier to make than any geography quiz.
Cut mushrooms into ¼" slices.
Peel and halve shallot. Slice thinly.
Cut broccoli florets into bite-sized pieces.
Pat chicken breasts dry and, on a separate cutting board, cut into 1" dice. Place diced chicken and flour in a mixing bowl and toss to coat. Season with ¼ tsp. salt and ¼ tsp. pepper.
Sear the Chicken
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. You may also use a cast iron skillet.
Add chicken to hot pan and stir occasionally until seared on two sides, 3-4 minutes.
Transfer chicken to plate. Chicken will finish cooking in a later step.
Reserve pan; no need to wipe clean.
Cook the Vegetables
Return pan used to sear chicken to medium-high heat and add 2 tsp. olive oil. Add mushrooms and shallot to pan and stir occasionally until lightly browned, 2-4 minutes.
Add marsala and stir occasionally until mostly reduced, 2-3 minutes.
Stir in cream, broccoli, 2 Tbsp. water, and demi-glace. Season with ¼ tsp. salt and a pinch of pepper.
Finish the Skillet
Return chicken and any accumulated juices to pan. Bring to a simmer.
Simmer until sauce is thick enough to coat the back of a spoon and chicken reaches a minimum internal temperature of 165 degrees, 6-7 minutes.
Add peas and stir until warmed through, 1 minute.