Winner Winner Chicken Dinner

Tyler Florence is one of my favorite chefs, he has amazing skills in the kitchen and his dishes are truly the "Ultimate" (he is also pretty easy on the eyes ladies). This is the first recipe I cooked with my new 5 quart non-stick Calphalon pot. I am total in love with my new pot!! I tried making his recipe healthy by using boneless chicken breast instead of a whole chicken, cutting out half of the butter, and using whole wheat penne pasta. This is one of my favorites so I hope you ENJOY!!

CHICKEN WITH MUSHROOMS AND MARSALA

6 pieces of boneless chicken breast

2 cloves of minced garlic

1/2 bunch fresh thyme

2 cups mushrooms cut in half

1/2 cup diced onions

1 1/2 cups marsala cooking wine

1 cup chicken broth

1/2 stick butter, cut into cubes

Extra-virgin olive oil

Salt and Pepper

1/2 bunch parsley, chopped

2 cups whole wheat penne pasta 

Season the chicken breast with salt and pepper. Add a dash of olive oil to the pan and brown chicken for about 10 minutes on both sides. Remove chicken from pan and set aside. To the pan, add garlic, thyme, onions and mushrooms, and saute until muchrooms are brown and onions are slightly caramelized. Add marsala wine and chicken broth to the pan. Take the chicken and put it back in the pan making sure each piece has good contact with the bottom of the pan. Dot the top of each chicken piece with butter and cook over low-medium heat for 30 minutes, basting the chicken with the pan juices periodically. When finish cooking add in the parsley and penne pasta.