Marsala Chicken
Ingredients
- 4 Medium Heads Garlic
- 3 C. Grape Cherry Tomatoes
- 4 Tbsp. Olive Oil
- 2 C. Dry Marsala Wine (or Low Sodium Chicken Broth)
- 4 to 6 Just Bare Skinless Chicken Breasts
- Coarse Salt & Freshly Ground Pepper, to taste
- 4 Tbsp. Butter
- 6 Tbsp. Capers
Instructions
- Heat oven to 400°F. Break garlic heads into cloves, then peel each one. Toss in an oven-safe pan with tomatoes and olive oil.
- Heat pan on stovetop over medium heat for about 2 minutes; stir in 1 cup Marsala wine. Transfer pan to oven. Roast about 30 minutes, stirring occasionally, until tomatoes are very tender and garlic is golden. Lightly smash tomatoes with back of spoon.
- Meanwhile, place chicken between two pieces of plastic; flatten with a rolling pin or flat side of a meat mallet until about 1/4-inch thin. Season with salt and pepper.
- Heat butter in large skillet over medium-high heat. Add chicken; sauté about 6 minutes or until browned and no longer pink in center. Cook to internal temp of 165°F. Stir capers into skillet; cook and stir 1 minute. Pour in remaining 1 cup wine; reduce heat and simmer about 5 minutes.
- Serve chicken with caper sauce, topped with roasted garlic and tomatoes.
Fragrant roasted garlic and caramelized burst tomatoes mingle together in this simple yet elegant sauce served over Marsala chicken. Our dietitians are adding new recipes all the time, so check out our Dietitians Choice Recipes page for all their latest recipes!
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