Chicken Marsala-21 Day Fix Approved and AHMAZING!

My husband is fussy about food. Not in the way most people are fussy about food, though. He has a great palate and tends to like most everything, but there is some fear of the unknown that exists inside him and he gets cranky when he thinks I am making something new. Something he doesn't understand. Even though he has begged me to go on Chopped or some other cooking show more than once-because I am a good cook and I rarely make things that don't go over well. But I digress.

I knew I was making something with thinly sliced chicken breast as that's what I took out to defrost in the morning. I decided to experiment with a healthy version of chicken marsala and HOLY CRACKERS IT WAS GOOD. I served it with roasted brussel sprouts and the boy had his over angel hair.

So here you go: Serves 4.

1 LB chicken breasts ( I buy the thin sliced ones from BJ's because lazy. But feel free to save money and pound them out yourself.)

8oz sliced baby bella mushrooms

8oz Baby spinach

1 large or two smaller shallots, sliced

4 garlic cloves, minced (I love garlic)

1 tsp onion powder

1 tsp dried parsley

1 tsp oregano

1 tsp Himalayan salt

1 tsp black pepper

1/4 cup plus 1 tbsp whole wheat flour

3/4 cup marsala wine

1 cup chicken broth

1 TBSP Grass-fed butter

1/4 cup cashew milk (or almond but that's what I had and it's better for cooking in my humble little opinion)

Instructions:

1. Place 1/4 cup flour and dried spices in a ziploc bag. mix. Add chicken and toss to coat.

2. Heat up a stainless steel pan over medium-high heat(or enamel. I hate non-stick but that's a story for another day. If you make the pan hot before you put any fat in it creates a non-stick surface.) Add butter and swirl around the pan.

3. Sear chicken breasts on each side till brown and then remove them to a plate. They do not need to be cooked through. You will have leftover flour in the bag and that is fine, Just toss it.

4. When you are done with the chicken, toss the mushrooms in the pan. It will probably be dry and look like there are bits sticking everywhere. Splash a couple of tablespoons of water and using a wood spoon, get those bits up. After 5 min or so, add the shallots, garlic and spinach and saute for another 5 minutes.

5. Add the marsala and let it reduce on low-med heat for like 10 minutes.

6. Add the TBSP flour and stir well. Add in chicken to the pot along with the stock and the cashew milk. Cover until chicken is cooked through.

7. Put on a plate and eat.

Each serving is one red, one green, one tsp and 1/2 yellow. And freaking good.

xx, Randie