Marsala Chicken with Roasted Garlic & Caramelized Burst Tomatoes (2012 Grand Champion)
45 minutes
Serves: 3
Fragrant roasted garlic and caramelized burst tomatoes mingle together in this simple yet elegant sauce served over Marsala chicken. Lindsey B. of Spring Lake Park, MN created this 2012 Just 5 Cooking Challenge grand prize recipe.
Ingredients
- 2 medium heads garlic
- 1-1/2 cups grape cherry tomatoes
- 2 tablespoons olive oil
- 1 cup dry Marsala wine
- 2 to 3 (14 ounces) Just Bare® Boneless Skinless Chicken Breasts
- Coarse salt and freshly ground pepper to taste
- 2 tablespoons butter
- 3 tablespoons capers
Instructions
- Heat oven to 400°F. Break garlic heads into cloves, then peel each one. Toss in an oven-safe pan with tomatoes and olive oil.
- Heat pan on stovetop over medium heat for about 2 minutes; stir in 1/2 cup Marsala wine. Transfer pan to oven. Roast about 30 minutes, stirring occasionally, until tomatoes are very tender and garlic is golden. Lightly smash tomatoes with back of spoon.
- Meanwhile, place chicken between two pieces of plastic; flatten with a rolling pin or flat side of a meat mallet until about 1/4-inch thin. Season with salt and pepper.
- Heat butter in large skillet over medium-high heat. Add chicken; sauté about 6 minutes or until browned and no longer pink in center. Cook to internal temp of 165°F. Stir capers into skillet; cook and stir 1 minute. Pour in remaining 1/2 cup wine; reduce heat and simmer about 5 minutes.
- Serve chicken with caper sauce, topped with roasted garlic and tomatoes.