Ingredients

4 Small, free range, organic chicken breasts (about 1.5 pounds)

1 teaspoon Sea salt

1 teaspoon. Fresh ground pepper

1/4 cup Chopped parsley

2 Tablespoons Extra virgin olive oil

2 Tablespoons Marsala

1 bunch Swiss card, wilted

Ingredients for Marsala Sauce

1 Shallot, minced

2 Tablespoons Brandy

1/2 cup Marsala

1 Tablespoon Fresh thyme, chopped

Season chicken with salt, pepper, parsley, olive oil and Marsala. Place seasoned chicken in single layer in a Pyrex or Teflon sheet pan. Roast in 450 degree oven until done (approx. 25-30 minutes).

Marsala Sauce - Bring sauce ingredients to a boil in a small sauce pan and reduce until almost dry. Add heavy cream, sea salt, and pepper. Reduce by half, or until consistency is saucy.

Serve - Place chicken on top of swiss chard (or next to it), place chicken on plate and pour Marsala sauce on top.

• Brewery Gulch Inn B&B on VirtualCities.com
• Brewery Gulch Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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