Chicken Marsala
Ingredients
1/2 cup all-purpose flour
2 six ounce boneless, skinless chicken breasts, pounded thin
4 tablespoons extra virgin olive oil (EVOO)
2 cups mushrooms, sliced
2 shallots, thinly sliced
1/2 cup Marsala
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
3 tablespoons picked parsley, chopped
1 cup chicken stock, warm
1 tablespoon unsalted butter
1/4 teaspoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper

Season chicken breasts. In a shallow bowl combine the flour, garlic powder, and cayenne, and toss. Quickly dredge the chicken breasts in the seasoned flour mixture, shaking to remove any excess flour.

Heat 3 tablespoons EVOO in a large skillet over medium-high heat until shimmering. Cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Remove and set aside.

Add 1 tablespoon of the remaining EVOO to the original pan and add the mushrooms and shallots. Season with salt and pepper. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and the warm stock and bring to a boil.

Return the chicken breasts to the pan, add lemon juice, and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in 1 tablespoon butter and parsley.

Set aside to serve on bed of fava beans and asparagus. Top with mushroom sauce. Garnish with basil.

Fava Beans & Asparagus
Ingredients
3 tablespoons extra virgin olive oil (EVOO)
1/2 pound fresh red pepper, sliced and seeded
Kosher salt and freshly ground black pepper
1 shallot, minced
1 clove garlic, minced
1 cup chicken stock
2 small leeks, white portion mostly
1/3 pound fresh fava beans, shelled
1/2 pound pencil asparagus

Heat 2 tablespoons EVOO over medium-high heat in a large sauté pan. Add the red pepper, season and toss to coat. Cut leeks on an angle into 1-inch lengths. Rinse well, add leeks to pan, and toss. Add the asparagus and toss. Season with each step. Add the fava beans and toss. Add chicken stock, garlic, and shallot, and cook 5 minutes over medium heat.

Serve on hot plate with whole chicken breast on top.