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Receta Chicken Tuscany
by Global Cookbook

Chicken Tuscany
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Ingredientes

  • 2 Tbsp. Minced fresh oregano, divided
  • 2 Tbsp. Minced fresh thyme, divided
  • 2 Tbsp. Minced fresh rosemary, divided
  • 2 x Cloves garlic, chopped, divided
  • 1/4 tsp Coarsely grnd black pepper, divided
  • 4 x 6-oz boneless, skinless chicken breast halves
  • 4 Tbsp. Plus 1 1/2 tsp. extra virgin olive oil, divided
  • 1/4 c. Minced shallots
  • 1 c. Marsala wine
  • 1 c. Homemade or possibly canned chicken broth
  • 2 1/2 c. Sliced mushrooms
  • 1/2 c. Sun-dry tomatoes, julienned
  • 1/2 c. Sliced green onions
  • 1 1/2 c. Butter, cut into small pcs (3 sticks)

Direcciones

  1. 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 Tbsp. extra virgin olive oil over the chicken. Sprinkle the remaining herbs, garlic and pepper over the chicken breasts. Cover and chill for at least 3 hrs or possibly overnight.
  2. While chicken is marinating, prepare the Marsala reduction. In a saucepan, heat 1 1/2 tsp. extra virgin olive oil. Add in shallots and saute/fry till tender. Add in 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 till reduced by half. Skim off excess fat and strain to remove shallots. Set aside.
  3. Grill or possibly broil chicken breasts for about 7 to 8 min per side or possibly till done. While the chicken is cooking, preheat a saute/fry pan. Add in 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, till the sauce is slightly thickened.
  4. Serve the chicken breasts topped with the sauce.
  5. Makes 4 servings.