Chicken Marsala Florentine

This dish exists halfway between chicken marsala and chicken florentine by doing a standard bistro-style marsala reduction and adding spinach to give some color contrast to the plate as well as some added earthiness to help balance the sweet nutiness of the marsala. Also, these potatoes can really be used for anything.

Ingredients

Potatoes:

4 medium-sized red potatoes, scrubbed and cut into 1/2" cubes

1 yellow onion, chopped

2 cloves garlic, crushed

2 tbsp olive oil

2 tbsp spice/herb blend (note: add 1 tsp salt if using seasoning with no salt added)

Chicken:

4 skinless, boneless chicken breasts (about 1 ½ lbs) cut into 1" cubes All-purpose flour, for dredging Salt and freshly ground black pepper ¼ cup extra-virgin olive oil

2 shallots, thinly sliced ½ cup sweet Marsala wine ½ cup chicken stock 2 tbsp unsalted butter

2 tbsp nutritional yeast

1-2 cups chopped spinach

Lemon slices Chopped flat-leaf parsley

Preparation

1. Preheat oven to 425°F. Combine potatoes, onion, and garlic with olive oil and spice/seasoning blend. Toss well and transfer to oven. Toss every 15 minutes for 45 minutes, then check for crispiness.

2. Prepare a large bowl with seasoned flour (add salt + pepper + whatever) and toss chicken with flour. Heat 1/4 cup olive oil on stovetop over medium heat. Shake off excess flour and transfer chicken to hot pan. Keep chicken active to evenly brown. When chicken is almost cooked, remove from pan and keep covered. 

3. Add an additional 2 tbsp of oil to the pan and add shallots. Sautee for 30 seconds, then add marsala. Let alcohol burn off for a few seconds, then add 1/2 cup chicken broth. Bring mixture to simmer.

4. Add butter to pan and stir. Return chicken to pan and coat with sauce. Reduce the heat to low and cook with the lid on until the chicken registers 165°F. Turn off heat and add nutritional yeast and spinach. Serve with potatoes and garnish with lemon slices and parsley.