Ingredients

• 1 medium sweet onion
• ¼ cup all-purpose flour
• ½ teaspoon pepper
• 1 teaspoon kosher salt, divided
• 1 lb boneless, skinless chicken breasts
• 3 tablespoons olive oil, divided
• 2 tablespoons unsalted butter, divided
• 8 oz sliced fresh baby portabella mushrooms
• 1 tablespoon fresh Italian parsley
• ½ cup Marsala wine (or chicken stock)
• ½ cup unsalted chicken stock (or broth)
• 2 tablespoons balsamic glaze

Steps

1. Cut onion in half, then slice thinly (½ cup). Place flour, pepper, and ½ teaspoon salt in shallow dish (or zip-top bag). Lay chicken breasts flat and slice horizontally through center to make 4 cutlets. Dip chicken in flour mixture, coating both sides (shake off any excess; wash hands).
2. Preheat large sauté pan on medium-high 2–3 minutes. Place 2 tablespoons oil and 1 tablespoon butter in pan, then add chicken; cook 2–3 minutes on each side until well browned. Remove from pan and cover to keep warm.
3. Reduce heat to medium-low. Place remaining 1 tablespoon each oil and butter in same pan, then stir in mushrooms, onions, and remaining ½ teaspoon salt; cook 6–7 minutes, stirring occasionally, until mushrooms and onions have softened. Chop parsley finely.
4. Stir in wine, stock, and glaze into pan, then return chicken to pan. Simmer 3–4 minutes until sauce thickens and chicken is 165°F. Sprinkle with parsley and serve.

Ingredients

• 3 ½ cups unsalted chicken stock (or broth)
• 2 cups water
• 12 oz linguine pasta
• 1 (14.5 oz) can diced fire-roasted tomatoes
• 4 oz Deli goat (or ricotta) cheese
• ¼ cup Deli grated Parmesan cheese
• 3 cups baby spinach (or arugula)

Steps

1. Place stock and water in medium saucepan; bring to a boil. Break pasta in half and add to pan; cook 12–15 minutes, stirring occasionally, until most of the liquid has been absorbed.
2. Drain tomatoes. Stir cheeses into pasta until blended and hot. Add tomatoes and spinach; stir until spinach wilts. Serve.