Cream of Mushroom Marsala Chicken
with Broccoli

(recipe serving size – 3-4 people)

For the chicken:

3 chicken breasts

2 tsp herbes de provence

1 1/2 tsp kosher salt

1 tsp cracked black pepper

2 tb olive oil

Coat the chicken with 1 tb of the olive oil and the spices. Heat 1 tb of olive oil in a pan over medium-high heat. Sear the seasoned chicken breasts for 3 minutes on each side. Remove the chicken and set the poultry aside.

For the sauce:

1 can cream of mushroom

1/2 cup marsala wine

2 poblano peppers, petite dice

4 cloves garlic, finely chopped

1/2 tsp crushed red pepper flakes

1 tb butter

Juice of 1/2 lemon

In the same pan you cooked the chicken, sauté the peppers in the butter for 5 minutes. Add the garlic. Sauté for another minute. Add the marsala wine and return the chicken to the pan. Lower the heat slightly and simmer for 2 minutes. Add the cream of mushroom, crushed red pepper flakes and lemon juice. Place a lid on the pan and simmer for 10 minutes. Turn the chicken over and simmer for another 10 minutes, or until the chicken is cooked all the way through.

For the broccoli:

2 pounds broccoli florets (frozen)

Following the instructions on the bag, prepare the broccoli on the stove or in the microwave while the chicken cooks. Cover to keep warm.

Putting it all together:

1/2 cup grated pecorino romano

1 tsp crushed red pepper flakes for garnish and heat (optional)

Once the chicken is cooked through, remove the chicken from the pan. Allow the chicken to rest for 1-2 minutes. Slice the chicken on the bias,  return the chicken to the sauce and let simmer.

While the chicken is simmering, divide the broccoli between 3-4 bowls, depending on how many you are feeding. Lay equal amounts of chicken on top of each bed of broccoli. Pour the remaining sauce across the chicken and broccoli. Sprinkle each dish with the pecorino romano and the crushed red pepper flakes. Serve while warm.