Recipe: Appetizing Chicken Marsala w/ Sautéed Garlic Green Beans

Chicken Marsala w/ Sautéed Garlic Green Beans. In the pan from earlier add garlic an mushrooms and cook until translucent. Once garlic and mushrooms are done add in wine and reduce the sauce. I used boneless, skinless chicken thighs and cut them into bite sized pieces.

Add as much roasted garlic to mixture as you like and mix to combine. Roasted garlic becomes sweet and mild so don't be afraid to add a good amount. Garlic cloves should squeeze out easily and look like a paste. You can cook Chicken Marsala w/ Sautéed Garlic Green Beans using 16 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Chicken Marsala w/ Sautéed Garlic Green Beans

1. Prepare 4 of boneless chicken breasts.
2. You need to taste of Salt and pepper.
3. You need 2 tsp of minced garlic.
4. You need 1 cup of sliced mushrooms.
5. Prepare 1 cup of sweet Marsala cooking wine *chicken broth is a good sub!.
6. It's 1/2 of water.
7. You need 1/4 cup of corn starch.
8. It's of Fresh parsley, roughly chopped.
9. Prepare of Vegan option just use mushroom and wine sauce.
10. You need of For Green Beans.
11. Prepare 1 lb of French green beans.
12. Prepare 3 tbs of melted coconut oil or olive oil.
13. Prepare 5 cloves of garlic, minced.
14. Prepare 1 tsp of salt.
15. You need 1/2 tsp of lemon juice.
16. It's Pinch of red pepper flakes *optional.

Fold in fresh rosemary and adjust seasoning with salt and pepper, if necessary. Sauteed chicken in a delicious, rich marsala mushroom sauce with a hint of thyme. Perfectly partnered with garlic smashed red bliss potatoes (VE)(GF) and green beans with grilled onions & sun-dried tomatoes. Green beans or parmesan green beans also can be served with appetizing chicken.

Chicken Marsala w/ Sautéed Garlic Green Beans step by step

1. Pan sear the chicken breast in a pan of oil for 2 min on each side..
2. Once chicken is done place chicken on to sheet tray and bake at 320 for 15-20 min..
3. In the pan from earlier add garlic an mushrooms and cook until translucent. Once garlic and mushrooms are done add in wine and reduce the sauce..
4. Once sauce is reduced add in a slurry(cornstarch and water mixed).Once the sauce thickens turn off burner and set sauce to the side. Serve immediately and garnish with minced parsley..
5. In a large sauté pan, toss the green beans with oil,salt, black pepper and garlic. Add red pepper flakes, if using. Sauté green beans until al dente and serve immediately..

It also fulfill the daily need of protein. Either boiled beans or fried beans with garlic touch can be served according to the taste. Beans enrich with high proteins and it makes this chicken dish more vigorous. Mashed Potatoes: Classic Chicken Marsala this isn't but I don't care WHAT you call it this is just a wonderful dish. With the exception of using less oregano (just sprinkled a bit over the flour-dredged chicken) and adding a couple of cloves of fresh minced garlic with the mushroom mixture I prepared this exactly as written.

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