Yield: 6 Servings
6 boneless skinless free range chicken breasts
4 TBS Extra Virgin Olive Oil
2 Large Shallots – chopped
6 Cloves garlic – crushed
1 Yellow onion – diced
1 tsp fresh ground black pepper
6 sprigs fresh thyme – leaves removed from stems
16-20 fresh sage leaves – torn
4 cups of large white or crimini brown mushrooms – quartered
1 1/2 cups marsala wine
2 Cups Paleo Low Sodium Chicken Stock
1 1/2 tsp arrowroot powder
3-4 cups of chopped broccoli florets.
Heat oven to 180 degrees. In a large mixing bowl combine 2 TBS of the olive oil with the shallots, garlic, onion, pepper, thyme, and sage. Mix well. Slice chicken into thin chunks and add to mixture. Combine well and allow to marinate for 10-15 minutes while you chop the broccoli florets. In a large saute’ pan heat the remaining 2 TBS of olive oil and brown and saute’ the chicken mixture over medium heat until chicken is cooked through to an internal temperature of 165 degrees. Remove chicken to oven proof platter and place in the oven to keep warm.
Return saute’ pan to the stove and add the quartered mushrooms. Saute’ for 5 minutes over medium heat, stirring often. With mushrooms still in pan, increase heat to medium high and deglaze with the marsala wine. With wire whisk, tongs, or spoon, remove browned bits from the bottom of the saute’ pan and stir them into the marsala sauce. Add chicken stock and heat sauce to a simmer. Simmer the sauce for 10 minutes to reduce. Steam your broccoli and set the table now while sauce is simmering! After 10 minutes, add the arrowroot powder to the sauce to thicken it. Remove chicken from the warming oven and add it to the sauce. Combine and coat the chicken with the sauce and in a large decorative serving bowl, serve it over the steamed broccoli. Enjoy!
More in Entree