Chicken Marsala with Spinach with Roasted Sweet Potatoes

Chicken Marsala with Spinach with Roasted Sweet Potatoes

Yield: 4 servings
Quantity Ingredients

Chicken Marsala
2 ea – chicken breast, filleted
3 Tbls – olive oil
6 Tbls – butter
1 small – sliced shallot
1 cloves – sliced garlic
5 ea – ¼‘d cremini mushrooms
¼ cup – chopped parsley
½ cup – chicken stock
¾ cup – sweet marsala wine
as needed – flour
½ Tbls – garlic powder
1 Tbls – Chef Brik’s “Black Garlic & Shallot” rub
as needed – salt & pepper

3 handfuls – spinach

Sweet Potatoes
2 ea – sweet potatoes/yams
2 sprigs – rosemary
1 Tbls – olive oil
1½ Tbls – Chef Brik’s “Smokey Citrus & Habanero” rub
as needed – salt

Purchase seasoning at shopchefbrik.com

Method

Preheat oven to 400⁰F

For Chicken Marsala: Butterfly the chicken in half, separate & pound between plastic wrap till flat & even. Season with salt, pepper, Chef Brik’s “Black Garlic & Shallot” rub & garlic powder. Then dredge in flour & shake off excess flour.
In a heavy bottom sauté pan over high heat, add 2 Tbls each of butter & olive oil, add the dredged chicken & sauté for 3-5 mins on each side till golden brown, then set aside.
In the same pan, add another each 1Tbls olive oil & butter, add the mushrooms & after 2 mins, add garlic & shallot, & season with salt & pepper. Sauté for another 2 mins or until mushrooms are caramelized
Deglaze with marsala wine & flambé. Reduce by half & add chicken stock. Bring to a boil & add back the chicken & cook for another 3-5 mins on a simmer.
Remove the chicken onto a platter & add the spinach. Cook down the spinach & then remove onto your plate, & add 1 Tbls butter, chopped parsley & to the sauce & reduce till nice & thick. Check for seasoning.

For Roasted Sweet Potatoes: Dice your sweet potatoes to the perfect bite size you want. You may choose to leave the skin on or peel it off.
Place them in a bowl & toss with the herbs & seasonings.
Line a baking sheet with parchment paper & spread the sweet potatoes around & begin to bake for 20-30 mins depending on how al dente or tender you want them.

Bon Appétite & Enjoy