“Spa Chicken”
- 4 Boneless Skinless Chicken Breasts, trimmed of fat
- Salt & Pepper
- 1 1/2 cups water
- 4 cloves minced garlic
- Thyme
- 2 tsp low-sodium soy sauce
Mushroom Marsala Sauce
- 2 tsp extra-virgin olive oil
- 8 oz mushrooms, white or portabella
- 1 clove minced garlic
- 2 tsp minced fresh or dried thyme
- 1 cup low-sodium chicken broth
- 1/2 cup dry marsala
- 1 Tbsp water
- 1 tsp cornstarch
- 1 Tbsp unsalted butter
Directions:
Chicken:
Season the chicken lightly with salt & pepper. Combine the water, garlic, thyme and soy sauce into a large skillet. Add the chicken then bring to a simmer over medium-low heat (do NOT allow the water to boil or the chicken will get tough). Allow the chicken to cook for 10-15 minutes, flip the chicken and cover. Continue to cook until chicken is done (about 10-15 minutes longer). Transfer the chicken to a plate and tent loosely with aluminum foil, let rest for 5 minutes. ( You will not need the broth the chicken was in for anything else.)
Sauce:
Heat oil in a large skillet over medium-high heat until hot. Add the mushrooms and a pinch of salt, cook until browned (about 15 minutes). Stir in the garlic and thyme and cook until fragrant (about 30 seconds). Whisk in the chicken broth and Marsala, bring to a simmer. Whisk the water and cornstarch together then stir into the sauce. Simmer the sauce until thickened (about 5 minutes). Remove the sauce from heat, whisk in the butter and season with salt and pepper to taste. Serve over pasta.
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