Chicken Tuscany

Chicken Tuscany Recipe

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2 Tbsp
oregano, fresh, chopped
2 Tbsp
thyme, fresh, chopped and divided
2 Tbsp
rosemary, fresh, chopped and divided
garlic cloves, minced and divided
coarsely ground black pepper, divided
chicken breast halves, 6 ounces, boneless and skinless
1/2 tsp
olive oil
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.

Printable Recipe Card

About Chicken Tuscany

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

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