Real chicken tuscany


"Discover how to cook this chicken recipe. Chicken recipe for free. Delicious healthy recipe. Chicken recipe, cooking tips and food recipe. Easy and quick chicken recipe!"
Recipe by: daut

Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Rate this recipe (1 votes)


114 people have saved this recipe

Preparation Time:
10 Min
Serves:
4
Difficulty:
Easy
Cost:
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe


Cooking Preparation of the Recipe:

2 tb Chopped fresh oregano,
-divided
2 tb Chopped fresh thyme, divided
2 tb Chopped fresh rosemary,
-divided
2 Cloves garlic, minced,
-divided
1/4 ts Coarsely ground black
-pepper, divided
4 6-ounce boneless, skinless
-chicken breast halves
4 tb Plus 1 1/2 teaspoons olive
-oil, divided
1/4 c Chopped shallots
1 c Marsala wine
1 c Homemade or canned chicken
-broth
2 1/2 c Sliced mushrooms
1/2 c Sun-dried tomatoes,
-julienned
1/2 c Sliced green onions
1 1/2 c Butter, cut into small
-pieces (3 sticks)

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 1 1/2 teaspoons olive oil. Add shallots and saute
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 saute 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.

Makes 4 servings.

From Rusty Pelican.

From the Oregonian FOODday, 1/5/93.

Posted by Stephen Ceideberg; November 6 1993.

Browse by categories


Celebrity Chefs Recipes (cooking)


Bobby Flay
(celebrity chef)

Bobby Flay

American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

See all celebrity chefs

Celebrity chefs

Rachael Ray
(celebrity chef)

Rachael Ray

American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million

See all celebrity chefs

Celebrity chefs

Heston Blumenthal
(celebrity chef)

Heston Blumenthal - The Fat Duck

The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

See all celebrity chefs

Add your cooking recipe

Recipes free and delicious!

Salad recipes

Salad recipes

Salad recipes

Discover the best salad recipes with pictures: lettuce, tomato, etc...
Delicious and light salads!

Discover the lastest recipes

recipes
Meat recipes

Meat recipes

Meat recipes

Discover the best meat recipes with pictures: chicken, pork, beef, veal, etc... Try delicious meat free recipes!

Discover the lastest recipes

recipes
Pasta recipes

Pasta recipes

Pasta recipes

Discover the best pasta recipes with pictures: raviolis, spaghettis, lasagna, cannellinis, and more pasta recipes!

Discover the lastest recipes