Chicken Marsala

I spend a little time on Sunday's to plan for my upcoming week, however I totally forgot about my Monday hair appointment!!  Chicken Marsala doesn't quite come together in 10 minutes, but after the salon I was thinking we may be eating dinner by 9pm.  Totally surprised to come home to dinner on the table!  You hold the power to create the relationship you want!!!  Sometimes we don't want to get up to say good bye at the door in the morning....but do it!!! It's the little things that mean the most!!

We had parsley rice in place of the carrots, no complaining here!!  So happy to find a guy that digs in and helps where ever he can. Recipe is from the the Eat-Clean Diet book from Tosca Reno and it was YUMMY..hope you enjoy as much as we did!!!!

Ingredients:
4 boneless, skinless chicken breasts
2 tsp ground fennel seeds
1 tsp sea salt
1/2 tsp ground black pepper
1/2 tsp red pepper flakes
16 small carrots, peeled
3 1/2 cups Marsala wine or low-sodium chicken broth
8 pieces dried porcini mushrooms
2 Shallots, thinly sliced
4 cloves garlic, minced
 olive oil cooking spray
4 Tbsp nonfat yogurt
4 springs fresh rosemary

Instructions:

1. Mix fennel, salt, pepper, and red pepper flakes in a bowl. 
2.  Sprinkle spice mix over chicken and set aside. 
3.  Place carrots in boiling water for about 4 minutes and remove. Dry on a paper towel. Set aside. 
4. Bring Marsala or chicken broth to a low boil in a small saucepan over medium heat. Add mushrooms, shallots, and garlic. Season with salt and pepper. 
5.  Simmer until sauce reduces, about 20 minutes. 
6.  Discard garlic and set sauce aside. 
7.  Coat grill with cooking spray and grill chicken 4-6 minutes on each side or until cooked through. 
8.  Grill carrots about 5 minutes, rotating until charred. 
9.  Return sauce to stove. Bring to a simmer, then remove from heat and whisk in yogurt. 
10.  Divide carrots among four plates and top with chicken, sauce and a sprig of rosemary.
11. ENJOY!!