Chicken with Mushroom Marsala Sauce and Roasted Broccoli

When trying to think of Monday night's meal, it dawned on me that for every main dish that piqued my interest, I tried to think of a corresponding carb-centric side dish to serve. Rice, pasta & bread are our main staples and its very seldom we don't get our carb fix for the day. In an attempt to branch out, I roasted broccoli in garlic and olive oil. I had never roasted broccoli before, but I must say this will now be my go-to way of cooking broccoli. Unlike steamed broccoli, which often cools after sitting out, the roasted broccoli stayed warm and was infused with flavor.

As for the main dish, the Chicken Marsala is my attempt to recreate a delicious dish we had at a local Italian restaurant. Because the recipe makes an ample amount of sauce as you can see in the photo, I would consider serving this dish over spaghetti or fettuccine in the future to soak up some of that good stuff!

Chicken with Mushroom Marsala Sauce
(adapted from Emeril Lagasse)
1/2 cup all-purpose flour
1 tablespoon creole seasoning
8 chicken breast tenders or 2 boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
3 tablespoons butter, divided
12 ounce package of cremini mushrooms
3/4 cup Marsala Wine
3/4 cup chicken stock
Salt and freshly ground black pepper


DIRECTIONS
In a shallow plate, combine the flour and creole seasoning and stir to combine thoroughly. Quickly dredge the chicken in the seasoned flour mixture, shaking to remove any excess flour.

Heat olive oil in a large skillet over medium-high heat until hot. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side.
Transfer to a plate and keep warm.

Add an additional tablespoon of butter to the pan and sauté the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Stir in a tablespoon of butter. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Season with salt and pepper, to taste.

Garlic Roasted Broccoli
12 oz. bag of precut broccoli spears
2 tablespoons extra-virgin olive oil
2 large garlic cloves, peeled and crushed
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper
1/4 teaspoon garlic salt
dash of pepper
Lemon wedges, for serving
1/4 cup grated parmesan cheese
cooking spray

DIRECTIONS
Preheat the oven to 450° and lightly spray a baking sheet with cooking spray. In a large bowl, toss the broccoli with the olive oil, garlic, salt, crushed red pepper, and garlic. Spread the broccoli on a baking sheet and roast in the upper third of the oven for about 20 minutes, stirring occasionally, until crisp-tender and browned in spots. Sprinkle with parmesan cheese & serve with lemon wedges.