(If you want to make these dishes for the same meal, prepare brussel sprouts first)
- 4 Boneless, skinless chicken breasts
- 1 ½ c. All purpose flour for dredging
- 1 tsp of Salt
- 1 tsp Ground black pepper
- ¼ c. Olive oil
- 1/2 c. Marsala wine
- ½ c. Chicken broth
- 2 tbs Unsalted butter
- 2 tbs Fresh chopped parsley
- Salt and pepper
Place chicken breast of chicken on piece of plastic wrap and set on cutting board. Cover with another sheet of plastic wrap. Using a meat mallet, flatten chicken to about a ¼ inch thick. Repeat with remaining chicken.
Add flour to a large plate and season with salt and pepper . Dredge chicken breasts in flour. Shake off excess. Heat olive oil in a large skillet over medium high heat. Add 2 pieces of chicken to pan and cook 4 or 5 minutes per side. If you need more oil for remaining pieces add a little. Do not let the pan get hot enough to burn.
Set cooked chicken on platter. Add Marsala wine to hot pan. The heat should still be about medium high. As wine comes to boil, cook for 1 minute. Add the chicken broth and continue cooking for another minute. Turn heat down to low and whisk in butter, a teaspoon at a time.
Taste and adjust salt and pepper to liking. Add chicken back to pan for a minute or so to re-warm. Serve garnished with parsley.
Balsamic Roasted Brussel Sprouts with Apples
- 1 ½ lb Brussel sprouts,bottoms trimmed and cut in half
- 4 oz Pancetta cut into ¼ inch cubes
- 1 Apple cut into thin slices and halved
- 1 ½ tsp Kosher salt
- 1/2 tsp Black pepper
- 1 tbs Balsamic vinegar reduction(syrupy)
Preheat oven 400f
In a large bowl, toss all of the ingredients, except, balsamic vinegar. Spread out mixture on sheet pan and roast in 400 oven for 15 minutes. Toss, and return to oven and roast 15 more minutes. Remove from oven and drizzle balsamic reduction over brussel sprouts. Gently toss and serve warm.