Chicken Marsala with Zucchini Noodles

Directions

Preparation

1. Step 1 complete

   Season chicken on both sides with salt and black pepper.

2. Step 2 complete

   Place flour on a plate or in a shallow bowl. 

3. Step 3 complete

   Dredge chicken in flour until just lightly coated on all sides; transfer chicken to a plate.

Chicken

1. Step 4 complete

   Heat a large skillet over medium-high heat. 

2. Step 5 complete

   Add 2 tablespoons of oil and swirl the pan so the bottom of the pan is coated.

3. Step 6 complete

   Sear chicken on both sides, working in batches as needed, until lightly golden brown, about 4 minutes per side; transfer to a plate. 

4. Step 7 complete

   If you are working in batches, you will need to add more olive oil in between to ensure the chicken won’t stick.

Vegetables

1. Step 8 complete

   Reduce the heat under the skillet to medium; add butter and let it melt. 

2. Step 9 complete

   Cook and stir shallots, garlic, and sliced mushrooms in melted butter until mushrooms are tender, about 5 minutes; season with salt and pepper.

Mushroom Mixture

1. Step 10 complete

   Mix chicken broth, almond milk, vinegar, lemon juice, and nutmeg into mushroom mixture; reduce heat and simmer sauce.

2. Step 11 complete

   Nestle the chicken back into the sauce and simmer until the sauce thickens and the chicken is completely cooked through, 8 to 10 minutes. 

3. Step 12 complete

   An instant-read thermometer inserted into the thickest part of the chicken should read at least 165 degrees F (74 degrees C).

Zucchini Noodles

1. Step 13 complete

   Cook zucchini noodles in a skillet over medium heat just until tender, about 2 minutes.

2. Step 14 complete

   Layer zucchini noodles with chicken and sauce and garnish with parsley.