Chicken Tuscany
Super tasty chicken dinner. Chicken, mushrooms, sun-dried tomatoes in a Marsala wine sauce with Italian flavorings. Yummy indeed.
Yield
4 servingsPrep
20 minCook
20 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
oregano
chopped, fresh, divided |
*
|
| 2 | tablespoons |
thyme
chopped, fresh, divided |
*
|
| 2 | tablespoons |
rosemary leaves
chopped, fresh, divided |
|
| 2 | each |
garlic cloves
minced, divided |
|
| ¼ | teaspoon |
black pepper
coarsely ground, divided |
|
| 1 ½ | pounds |
chicken breast halves, boneless, skinless
4 - 6 ounce breasts |
|
| 4 | tablespoons |
olive oil
divided |
|
| ¼ | cup |
shallots
chopped |
*
|
| 1 | cup |
marsala wine
|
*
|
| 1 | cup |
chicken broth
homemade or canned |
|
| 2 ½ | cups |
mushrooms
sliced |
|
| ½ | cup |
sundried tomatoes
julienned |
|
| ½ | cup |
scallions, spring or green onions
sliced |
|
| 1 ½ | cups |
butter
cut into small pieces (3 sticks) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
oregano
chopped, fresh, divided |
*
|
| 3E+1 | ml |
thyme
chopped, fresh, divided |
*
|
| 3E+1 | ml |
rosemary leaves
chopped, fresh, divided |
|
| 2 | each |
garlic cloves
minced, divided |
|
| 1.3 | ml |
black pepper
coarsely ground, divided |
|
| 680.4 | g |
chicken breast halves, boneless, skinless
4 - 6 ounce breasts |
|
| 6E+1 | ml |
olive oil
divided |
|
| 59 | ml |
shallots
chopped |
*
|
| 237 | ml |
marsala wine
|
*
|
| 237 | ml |
chicken broth
homemade or canned |
|
| 591 | ml |
mushrooms
sliced |
|
| 118 | ml |
sundried tomatoes
julienned |
|
| 118 | ml |
scallions, spring or green onions
sliced |
|
| 355 | ml |
butter
cut into small pieces (3 sticks) |
|
Directions
In a small flat dish, sprinkle half the oregano, thyme, rosemary, garlic and black pepper.
Place the chicken breast halves in a single layer on top of the herbs.
Pour 4 tablespoons olive oil over the chicken.
Sprinkle the remaining herbs, garlic and pepper over the chicken breasts.
Cover and refrigerate for at least 3 hours or overnight.
While chicken is marinating, prepare the Marsala reduction.
In a saucepan, heat 1½ teaspoons olive oil.
Add shallots and sauté until tender.
Add the Marsala and chicken broth and stir to scrape up any brown bits from the bottom of the pan.
Bring to a simmer and cook until reduced by half.
Skim off excess fat and strain to remove shallots.
Set aside.
Grill or broil chicken breasts for about 7 to 8 minutes per side or until done.
While the chicken is cooking, preheat a sauté pan. Add the Marsala reduction, mushrooms, tomatoes and green onions.
Bring to a simmer and reduce by half.
Remove from heat and stir the butter into the sauce bit by bit, stirring constantly, until the sauce is slightly thickened.
Serve the chicken breasts topped with the sauce.
