Chicken Marsala

Traditional chicken marsala is pan fried chicken breast coated in a delicious creamy wine sauce. By skipping the frying step, you've created a much healthier and in my opinion, tastier dinner. I also added cherry tomato and baby spinach for an extra added health boost.

1/8 tsp black pepper
1/8 tsp salt
4 (5 oz total) chicken breasts, boneless, skinless
1 Tbsp olive oil
1/2 cup Marsala wine
1/2 cup chicken stock, fat skimmed from top
1 cup cherry tomatoes, halved
1 1/2 cup fresh baby spinach
1/2 lemon, juice only
2 cloves garlic, minced
1/2 cup mushrooms, sliced
1 Tbsp fresh parsley, chopped

In large heavy-bottomed skillet, heat oil. Place salt and pepper seasoned chicken breasts in skillet and brown on both sides, then remove and set aside. To skillet, add wine and stir until heated. Add lemon juice, stock, garlic and mushrooms. Stir, reduce heat, and cook for about 10 minutes, until sauce is partially reduced. Return browned chicken breasts to skillet. Spoon sauce over chicken. Add tomatoes and spinach, cover and cook for about 5–10 minutes or until chicken is done.


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