Soak a few dried porcini mushrooms in a little warm water for 30 minutes. Sauté sliced mushrooms until they start to turn brown, and set aside.
Cut skinless, boneless chicken thighs into bite-size chunks, roll in seasoned flour and sauté in hot olive oil until browned all over and set aside.
Fry chopped shallots until soft, then add the mushrooms and chicken, together with the dried porcini and their water, and a half-glass of marsala.
Bring to a boil, cover and simmer for 15 minutes, until the chicken is cooked and the sauce thickens. Season well. Meanwhile, cook pasta – spaghetti
or vermicelli is good. Stir chopped flat-leaf parsley into the chicken and serve on the pasta with freshly-grated parmesan.