Cook the Pasta: Bring a pot of water to a rapid boil and season with approximately 2 tablespoons of Kosher salt. Add the pasta and cook until it reaches the desired al dente texture, following the package directions. Before draining, reserve about 1 cup of the cooking liquid for later use. Set this aside.

Prepare the chicken: Cut the boneless, skinless chicken thighs into roughly 1-inch pieces and place them in a large bowl. Combine ¼ cup of all-purpose flour, 1 teaspoon of dried oregano, 1 teaspoon of Kosher salt, and ¼ teaspoon of freshly ground black pepper. Mix thoroughly to evenly coat the chicken.

Sear the chicken: Heat a large skillet or braiser over medium-high heat and add 2 tablespoons of extra virgin olive oil and 2 tablespoons of unsalted butter. Add the seasoned chicken pieces and let them cook undisturbed for 3-5 minutes. Stir well and continue cooking for an additional 3-5 minutes, until the chicken is beautifully golden brown on all sides. Once done, transfer the chicken to a spacious plate.

Cook the Mushrooms: Pour two tablespoons of extra virgin olive oil (or butter) into the skillet, then introduce the thinly sliced mushrooms. Allow them to cook undisturbed for about 3-4 minutes, enabling them to achieve a delightful golden hue. Stir and continue cooking for another 3-4 minutes until the mushrooms are uniformly browned. Toss in the sliced shallots, season with the remaining ½ teaspoon of Kosher salt, and continue stirring until the shallots become translucent, approximately 2 minutes more.

Create the Chicken Marsala Sauce: Pour in ¾ cup of marsala wine, ¼ cup of sherry vinegar, and 2 tablespoons of balsamic vinegar. Utilize a spatula to scrape any delectable brown bits off the skillet’s bottom. Reintroduce the cooked chicken (along with any accumulated drippings) to the pan. Bring the mixture to a gentle boil and reduce the heat to a simmer. Allow the sauce to gracefully reduce while ensuring the chicken finishes cooking through, which takes around 3 minutes.

Incorporate the Pasta: Add the cooked pasta to the skillet and introduce approximately ½ cup of reserved pasta water. Grate ¼ cup of Parmigiano Reggiano cheese over the ensemble, followed by a sprinkling of 2 tablespoons of finely chopped parsley. Give everything a thorough toss, allowing the flavors to meld harmoniously. Taste and make any necessary seasoning adjustments. For those desiring a richer sauce, simply incorporate more of the reserved pasta water. Serve immediately and relish in the delightful culmination of flavors and textures.