Deglaze the hot pan with the Marsala and chicken broth. Add a few sprigs of thyme and bring to a simmer over medium/high heat. Return the chicken tenders to the pan, lower the heat and continue to cook until the sauce reduces and begins to thicken (about 5 minutes). Add the peas and mix into the sauce along with the remaining butter. Remove from heat from right before the sauce comes to back to a simmer and then plate. Serve and enjoy!