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 no-salt-added chicken stock (or broth)
• 2 tablespoons balsamic glaze

Steps

1. Cut onion in half, then slice (½ cup). Place flour, pepper, and ½ teaspoon salt in shallow dish (or zip-top bag). Lay chicken breasts flat; slice horizontally through center, then cut in half 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.
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.
4. Stir wine, stock, and glaze into pan; return chicken to pan and simmer 3–4 minutes until sauce thickens and chicken is 165°F. Sprinkle with parsley and serve.

Ingredients

• 3 ½ cups no-salt-added 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 and bring to a boil. Break pasta in half and add to pan; cook 12–15 minutes, stirring occasionally, until most of the liquid is absorbed.
2. Drain tomatoes. Stir cheeses into pasta until blended. Add tomatoes and spinach; stir until spinach wilts. Serve.