Ingredients
Method
- Begin by seasoning the chicken breasts with salt and pepper.
- In a skillet, heat the olive oil over medium heat.
- Add the chicken and cook for about 5 minutes on each side, or until it’s golden brown and fully cooked. Remove and set aside.
- In the same skillet, add a tad more oil if needed. Toss in the minced garlic and stir for a minute or until aromatic.
- Add the mushrooms. Cook for about 5-7 minutes, or until they release their juices and start to brown.
- Pour in the chicken broth. Let it simmer and reduce by half.
- Whisk in the cornstarch mixture to thicken the sauce.
- Return the cooked chicken to the skillet, coating it well with the sauce.
- In another pan, lightly sauté the zucchini noodles for 2-3 minutes, ensuring they remain al dente.
- Serve the Chicken Marsala over the bed of Zucchini Noodles. Garnish with fresh parsley.
Notes
Tips:
- Spiralize the zucchini right before cooking to ensure freshness.
- Always pat the chicken dry before seasoning to achieve a perfect golden brown sear.
- For added richness, consider adding a tablespoon of unsalted butter to the sauce.
- While our recipe doesn’t use wine, a splash of lemon juice can introduce a hint of tanginess if desired.