Ingredients

• 2 tablespoons fresh rosemary
• 2 tablespoons unsalted butter
• 1 cup sweet Marsala wine
• ½ teaspoon turbinado (raw) sugar
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 1 ¾ lb boneless, skinless chicken breasts
• 1 ½ cups pre-sliced baby portabella mushrooms

Prep

• Preheat oven to 450°F.
• Snip rosemary, leaves only, using kitchen shears.

Steps

1. Place butter and wine in small saucepan; bring to a boil on medium-high. Cook 5 minutes or until liquid has reduced by about one-half.
2. Combine sugar, salt, and pepper in medium bowl. Cut chicken into 1-inch cubes; add to sugar/salt mixture (wash hands); toss until evenly coated. Arrange chicken in single layer in 2-quart baking dish. Sprinkle mushrooms and rosemary over chicken.
3. Pour wine sauce over chicken. Bake 15-20 minutes (uncovered), stirring occasionally, or until chicken is 165°F. Serve.

Ingredients

• 1 small zucchini
• 3 cloves garlic
• 2 tablespoons fresh Italian parsley
• 1 (15.5 oz) can cannellini beans
• 3 tablespoons olive oil, divided
• ½ cup diced fresh red onions
• ½ cup julienne-cut, sun-dried tomatoes
• ½ cup pitted Kalamata olives
• 2 tablespoons balsamic vinegar
• 1 tablespoon capers

Prep

Steps

1. Cut zucchini in half lengthwise; cut into ¼-inch-thick slices (1 cup). Chop garlic and parsley; set parsley aside. Drain and rinse beans.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place 2 tablespoons oil in pan, then add garlic, onions, and beans; cook and stir 4–5 minutes until onions begin to soften.
3. Stir in zucchini, tomatoes, olives, vinegar, and capers; cook 3–4 minutes until thoroughly heated.
4. Drizzle with remaining 1 tablespoon olive oil and sprinkle with parsley; serve.