Chicken Tuscany Recipe

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Chicken Tuscany

Kitchen Crew


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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


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.

About this Recipe

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