Rating:
☆☆☆☆☆ 0 votes
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
How to Make Chicken Tuscany
- 1In a small flat dish, sprinkle half the oregano, thyme, rosemary, garlic and black pepper.
- 2Place the chicken breast halves in a single layer on top of the herbs.
- 3Pour 4 tablespoons olive oil over the chicken.
- 4Sprinkle the remaining herbs, garlic and pepper over the chicken breasts.
- 5Cover and refrigerate for at least 3 hours or overnight.
- 6While chicken is marinating, prepare the Marsala reduction.
- 7In a saucepan, heat 1 1/2 teaspoons olive oil.
- 8Add shallots and saute until tender.
- 9Add the Marsala and chicken broth and stir to scrape up any brown bits from the bottom of the pan
- 10Bring to a simmer and cook until reduced by half.
- 11Skim off excess fat and strain to remove shallots.
- 12Set aside.
- 13Grill or broil chicken breasts for about 7 to 8 minutes per side or until done.
- 14While the chicken is cooking, preheat a saute pan.
- 15Add the Marsala reduction, mushrooms, tomatoes and green onions.
- 16Bring to a simmer and reduce by half.
- 17Remove from heat and stir the butter into the sauce bit by bit, stirring constantly, until the sauce is slightly thickened.
- 18Serve the chicken breasts topped with the sauce.
