Chicken Tuscany Recipe

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Chicken Tuscany

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Serves:

4

Ingredients

2 Tbsp
oregano, fresh, chopped
2 Tbsp
thyme, fresh, chopped and divided
2 Tbsp
rosemary, fresh, chopped and divided
2
garlic cloves, minced and divided
1/4
coarsely ground black pepper, divided
4
chicken breast halves, 6 ounces, boneless and skinless
1/2 tsp
olive oil
1/4
shallots, chopped and divided
1 c
marsala wine
1 c
chicken broth
1/2 c
mushrooms, sliced
1/2 c
sun dried tomatoes
1/2 c
green onion, julienned and sliced
1/2 c
butter, cut in small pieces

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Chicken
Regional Style: Italian
Other Tag: Quick & Easy