Chicken and Brussels in a Marsala Sauce

  • 4 boneless and skinless thighs
  • 1/4 cup flour
  • 1 Tbsp olive oil
  • 1 Tbsp CWG Go To blend
  • 1 tsp CWG Garlic Herb Blend
  • 6 to 8 brussels sprouts halved
  • 2 Tbsp jarred roasted tomatoes diced
  • 1/2 cup Marsala wine
  • 1/2 cup chicken broth
  • 4 Tbsp butter
  • 3 Tbsp heavy cream

Combine flour and Go To blend in a shallow dish. Bread chicken lightly on both sides, shaking off excess. Heat saute pan and Add olive oil to pan. Once oil is hot, place chicken down flat and arrange brussels sprouts flat side down. once chicken has a crust, turn and sear other side. Also, turn brussels sprouts. Once other side has browned, Add in Marsala. Heat to simmer and add in broth and rasted tomatoes. heat again and add in butter to thicken. Simmer and add in heavy cream. Remove from heat and serve over pasta, rice, mashed potatoes or by itself!

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