hicken Marsala is easy to make at home and this tasty recipe has less sodium than the version you would get at a restaurant. Serve with roasted butternut squash and my recipe for Mustard Greens with Balsamic Glaze for a complete meal.

Ingredients:

• 2 tablespoons Napa Valley organic olive oil, divided
• 3 large Rosie Organic boneless skinless chicken breasts, fully butterflied to make 6 thin pieces (just under 2 pounds)
• 1/4 generous teaspoon kosher salt
• 1/4 generous teaspoon black pepper
• 1/4 cup minced shallot
• 2 1/2 teaspoons minced fresh sage
• 10 ounces fresh shiitake mushrooms, stems removed, sliced
• 2/3 cup Cantine Florio dry Marsala wine
• 1 1/2 cups Pacific Natural Foods organic low sodium chicken broth
• 1 tablespoon Horizon Organic butter
• 1/4 fresh lemon
• 2 tablespoons minced Italian parsley

Instructions:


1. Heat olive oil in a large skillet over medium heat. Add chicken and season tops with salt and pepper. Cover and cook five minutes on each side, until a meat thermometer reads 165° Fahrenheit when inserted into the thickest part. Remove chicken from skillet, transfer to a plate and cover with aluminum foil to keep warm.

2. Heat remaining tablespoon of olive oil in skillet over medium heat and add shallot and sage. Cook two minutes to soften and add sliced mushrooms. Cook, stirring frequently until mushrooms are tender, about three minutes. Add Marsala wine and chicken broth. Bring to a boil over high heat, scraping up brown bits from the bottom of the pan. Cook about seven minutes until sauce is reduced by half and thickened. Stir in butter. Return chicken to pan to heat, about one minute. Transfer chicken and sauce to a serving plate. Squeeze lemon juice over chicken and sprinkle with minced parsley.