chicken tuscany

How To Make chicken tuscany

• 1

  In a small flat dish, sprinkle half the oregano, thyme, rosemary, garlic and black pepper.
• 2

  Place the chicken breast halves in a single layer on top of the herbs.
• 3

  Pour 4 tablespoons olive oil over the chicken.
• 4

  Sprinkle the remaining herbs, garlic and pepper over the chicken breasts.
• 5

  Cover and refrigerate for at least 3 hours or overnight.
• 6

  While chicken is marinating, prepare the Marsala reduction.
• 7

  In a saucepan, heat 1 1/2 teaspoons olive oil.
• 8

  Add shallots and saute until tender.
• 9

  Add the Marsala and chicken broth and stir to scrape up any brown bits from the bottom of the pan
• 10

  Bring to a simmer and cook until reduced by half.
• 11

  Skim off excess fat and strain to remove shallots.
• 12

  Set aside.
• 13

  Grill or broil chicken breasts for about 7 to 8 minutes per side or until done.
• 14

  While the chicken is cooking, preheat a saute pan.
• 15

  Add the Marsala reduction, mushrooms, tomatoes and green onions.
• 16

  Bring to a simmer and reduce by half.
• 17

  Remove from heat and stir the butter into the sauce bit by bit, stirring constantly, until the sauce is slightly thickened.
• 18

  Serve the chicken breasts topped with the sauce.
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