• Preheat the oven to 350 degrees F.
• Place the flour in a dish and stir in the salt, pepper, smoked paprika and garlic powder. Lightly dredge each piece of chicken into the flour mixture.
• Heat an oven-safe skillet over medium heat and add the olive oil. Add each chicken piece and brown on both sides, cooking about 2 minutes per side. When the chicken is finished, transfer it to a plate (you can even use a paper towel lined plate - that’s what my mom does!).
• Add the butter to the skillet. Stir in the shallots, garlic and pinch of salt, pepper and allspice. Cook until the onions soften, about 5 minutes. Pour in the marsala wine, scraping the bottom of the pan so some of the flavor is released. Stir in the chicken stock. Bring the mixture to a boil then reduce it to a simmer. Sprinkle in a pinch of flour and whisk. Stir in the cream. Add the chicken back into the skillet. Transfer the skillet to the oven and cook for 15 minutes.
• Remove from the oven and sprinkle with fresh parsley. I usually find this to be seasoned enough, but add some salt and pepper if you need it. Serve immediately with the green beans.

almond green beans

• Start by blanching the green beans. Prepare an ice bath - fill a large bowl with ice and cold water.
• Bring a large pot of water to a boil. Once boiling, add the green beans and cook for 3 to 4 minutes. Use a strainer to immediately transfer the beans to the ice bath. Let them chill in the bath for 5 minutes. Pat the beans dry with a paper towel.
• Heat a large skillet over medium-low heat and add the butter. Once melted, add in the garlic and the almonds. Stir to toss everything together. Cook, stirring often, until the almonds toast and the butter browns, about 3 to 4 minutes. Add the green beans and toss well. Heat over low heat until the green beans warm with the butter and almonds.