Chicken Tuscany

Recipe Ingredients

2 tablespoons	30ml	Chopped fresh oregano - divided
2 tablespoons	30ml	Chopped fresh thyme - divided
2 tablespoons	30ml	Chopped fresh rosemary - divided
2		Garlic - minced, divided
1/4 teaspoon	1.3ml	Coarsely ground black - pepper, divided
4		Boneless - skinless
		Breast halves
4 tablespoons	60ml	Plus 1 1/2 teaspoons olive - oil, divided
1/4 cup	36g / 1.3oz	Chopped shallots
1 cup	237ml	Marsala wine
1 cup	237ml	Homemade or canned chicken - broth
2 1/2 cups	592ml	Sliced mushrooms
1/2 cup	31g / 1.1oz	Sun-dried tomatoes - julienne
1/2 cup	31g / 1.1oz	Sliced green onions
1 1/2 cups	297g / 10oz	Butter - cut into small
		(3 sticks)

Recipe Instructions

In a small flat dish, sprinkle half the oregano, thyme, rosemary, garlic and black pepper. Place the chicken breast halves in a single layer on top of the herbs. Pour 4 tablespoons olive oil over the chicken. Sprinkle the remaining herbs, garlic and pepper over the chicken breasts. Cover and refrigerate for at least 3 hours or overnight.

While chicken is marinating, prepare the Marsala reduction. In a saucepan, heat 1 1/2 teaspoons olive oil. Add shallots and saute until tender. Add the Marsala and chicken broth and stir to scrape up any brown bits from the bottom of the pan. Bring to a simmer and cook until reduced by half. Skim off excess fat and strain to remove shallots. Set aside.

Grill or broil chicken breasts for about 7 to 8 minutes per side or until done. While the chicken is cooking, preheat a saute pan. Add the Marsala reduction, mushrooms, tomatoes and green onions. Bring to a simmer and reduce by half. Remove from heat and stir the butter into the sauce bit by bit, stirring constantly, until the sauce is slightly thickened.

Serve the chicken breasts topped with the sauce.

From Rusty Pelican.

Source:
Fernande Garvin

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