Chicken Marsala with Broccoli

recipe

• Step 1
  Cut the broccoli into 1 inch florets. Peel & mince the garlic.
• Step 2
  Peel & chop the shallot.
• Step 3
  Peel & mince the garlic.
• Step 4
  In a wide, shallow dish, add the flour with a pinch of salt & pepper. Dredge the chicken in the flour, coating both sides. Repeat this step with all of the chicken. Shake off the excess flour. Reserve 1 tablespoon of the flour in a small bowl.
• Step 5
  Add about 2 tablespoons of the broth to a small bowl. Stir in the reserved flour & whisk to combine. Set aside.
• Step 6
  Heat a drizzle of olive oil in a large frying pan over medium-high heat. Place the flour-dredged chicken in the pan & cook for 6-8 min, turning halfway through, until the chicken is golden & cooked through. Transfer to a plate & set aside.
• Step 7
  Add another drizzle of oil to the frying pan on medium-high heat. Add the shallots & mushrooms. Season with salt, pepper & any thyme (optional) then cook for 4-5 min until the veggies start to brown & soften.
• Step 8
  Cook the broccoli in a pot of boiling water for 4-5 min or until tender. Remove from the pot & set aside until serving.
• Step 9
  When the mushrooms are well browned, add the garlic & Marsala wine. Bring to a simmer & cook for 1-2 min until the wine has reduced.
• Step 10
  Add the chicken broth to the pan & season again with salt & pepper. Bring to a simmer & add the flour/broth mixture to thicken the sauce for 2-3 min.
• Step 11
  Return the chicken to the pan & spoon the marsala sauce on top. Cook on low for 2-3 min, until the chicken is warmed through.
• Step 12
  Plate the chicken marsala & broccoli. Add a drizzle of olive oil to the broccoli & season with salt & pepper. Garnish with fresh parsley, if you have any. Enjoy!