IN THE KIT
12 ozchicken breast
4 ozZest flour dredge mix
6 ozbroccoli florets
2 ozonion & garlic mixture
4 ozchicken stock
4 ozmarsala cooking wine
4 ozheavy cream
2 ozfresh parsley
Salt & pepper
2 tablespoons of butter
Kitchen Items Needed
2 chopping boards with knives
Plate for flour dredging
Plate for cooked chicken
Preheat oven to 350°F;
Start water boiling in medium pot;
Thinly slice mushrooms;
Finely chop parsley;
Break broccoli florets into equal sized pieces;
Zest lemon & juice, removing any seeds;
Cut the chicken breasts in half lengthwise & trim off any remaining fat;
Place dredge mix on a plate.
Add pasta to boiling water, cooking for 5-7 minutes to al dente (just cooked). If you like your pasta cooked more, leave in for a couple more minutes.
Spread broccoli florets evenly on a baking sheet. Drizzle with olive oil, sprinkle ½ lemon zest, season with salt & pepper. Toss together well. Roast for 13-15 minutes until slightly charred & tender.
Season the chicken with a pinch of salt & pepper. Dredge in flour mixture on both sides; set aside.
Heat a drizzle of olive oil & ½ of the butter in a skillet over medium-high heat. Once the pan is hot, add the chicken & sear it for 4 minutes per side or until golden. Take the chicken out of the pan, set aside.
Add the remaining butter & mushrooms to the skillet, cook them for 3-4 minutes, stirring occasionally, until browned.
Add minced garlic/onion mixture & marsala wine to the skillet, let it bubble for 2-3 minutes. Add chicken stock & cream to the skillet, then add the chicken back in. Cook for another 4-5 minutes until the chicken is cooked through & the sauce has thickened up a bit. Refresh pasta by adding a bit of water to colander & straining. Add pasta to the skillet & coat with sauce.
Divide pasta evenly on two plates. Serve chicken on each plate & equally divide the delicious sauce & broccoli. Garnish with chopped parsley & squeeze of lemon wedge all over.