Chicken Marsala

Ingredients:
Chicken Marsala: 
1 package thin cut Chicken Breasts
1 cup Marsala Wine
1 cup Chicken Broth
1/2 cup chopped Onion
1 small package sliced Mushrooms
1 spoonful of minced Garlic
1 tsp salt*
1 tsp pepper*
1 tsp garlic powder*
1 tsp onion powder*
2 tbsp butter
2 tbsp olive oil
1 tbsp corn starch
1 tbsp heavy cream

Mashed Potatoes:
6 cubed Russet Potatoes (peeled or not peeled whichever you prefer)
2 tbsp Butter
2 tbsp Cream Cheese
2 tbsp Greek Yogurt
1 spoonful minced Garlic
1 tsp garlic powder
1 tsp salt
1 tsp pepper
2 tbsp Milk

Roasted Vegetables:
Pan full of veggies you prefer (Broccoli, Cauliflower, Carrots, Asparagus, Brussels Sprouts, Etc.)
2 tbsp Olive Oil
1 spoonful Minced Garlic
1 tsp salt
1 tsp pepper

Directions:
Chicken Marsala: Heat olive oil in pan over medium heat until hot. Combine spices* and sprinkle over chicken. (You may combine spices with flour to dredge chicken if you are not looking for a gluten free recipe) Add seasoned chicken to pan and cook until chicken is browned about 4 minutes per side. Remove chicken and put it on a plate, then cover with tin foil and set aside. Heat butter in the same pan the chicken cooked in over medium heat until bubbling. Add onions and cook until tender then add garlic and cook for one minute. Add marsala wine,chicken broth, corn starch and heavy cream then bring to a boil. Next add mushrooms and chicken back to pan and simmer for about 10 minutes and enjoy!

Mashed Potatoes: Add cubed russet potatoes to pot of water and boil potatoes until very tender. Bring 2 tbsp of butter and minced garlic to a bubble in pan and set aside. Once the potatoes are done strain and add back to pot. Mash potatoes with masher, then combine the rest of the ingredients including the garlic butter mixture into the mashed potatoes and serve.

Roasted Vegetables: Combine chopped veggies along with all other ingredients in a roasting pan lined with tin foil. Put in oven cook at 425° for 20-30 minutes depending on how tender you like your vegetables.