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Ingredients

  • 4 Small, free range, organic chicken breasts (about 1.5 lb.)
  • 1 tsp. Sea salt
  • 1 tsp. Fresh ground pepper
  • ¼ C Chopped parsley
  • 2 tbsp. Extra virgin olive oil
  • 2 tbsp. Marsala
  • 1 Shallot, minced
  • 2 tbsp. Brandy
  • ½ C Marsala
  • 1 tbsp. Fresh thyme, chopped
  • 1 C Heavy cream
  • Pinch Sea salt
  • Pinch Fresh ground black pepper
  • 1 bunch Swiss chard, wilted

Directions

Season breasts with:

1 tsp. Sea salt
1 tsp. Fresh ground pepper
¼ C Chopped parsley
2 tbsp. Extra virgin olive oil
2 tbsp. Marsala

Place seasoned chicken in single layer in a Pyrex or Teflon sheet pan. Roast in 450 degree oven until done (approx. 25-30 minutes).

Marsala Sauce

1 Shallot, minced
2 tbsp. Brandy
½ C Marsala
1 tbsp. Fresh thyme, chopped

Bring above ingredients to a boil in a small sauce pan and reduce until almost dry.

Add:

1 C Heavy cream
Pinch Sea salt
Pinch Fresh ground black pepper

Reduce by half, or until consistency is saucy.

1 bunch Swiss chard, wilted