Chicken Marsala with Broccoli

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!