Add flour to a shallow dish and season with salt and pepper. Add milk with Parmesan cheese to a deep dish and mix well. Dip each piece of chicken in milk and then Dredge in the flour.

In a hot skillet with oil and 1 Tblsp. butter add chicken pieces and sear for 4-5 minutes each side (or until juices run clear and chicken is fully cooked). Once cooked set aside in a dish.

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!