• 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

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