CHICKEN TUSCANY
Steps:
- 1. In a small flat dish, sprinkle half the oregano, thyme, rosemary, garlic and black pepper.
- 2. Place the chicken breast halves in a single layer on top of the herbs.
- 3. Pour 4 tablespoons olive oil over the chicken.
- 4. Sprinkle the remaining herbs, garlic and pepper over the chicken breasts.
- 5. Cover and refrigerate for at least 3 hours or overnight.
- 6. While chicken is marinating, prepare the Marsala reduction.
- 7. In a saucepan, heat 1 1/2 teaspoons olive oil.
- 8. Add shallots and saute until tender.
- 9. Add the Marsala and chicken broth and stir to scrape up any brown bits from the bottom of the pan
- 10. Bring to a simmer and cook until reduced by half.
- 11. Skim off excess fat and strain to remove shallots.
- 12. Set aside.
- 13. Grill or broil chicken breasts for about 7 to 8 minutes per side or until done.
- 14. While the chicken is cooking, preheat a saute pan.
- 15. Add the Marsala reduction, mushrooms, tomatoes and green onions.
- 16. Bring to a simmer and reduce by half.
- 17. Remove from heat and stir the butter into the sauce bit by bit, stirring constantly, until the sauce is slightly thickened.
- 18. Serve the chicken breasts topped with the sauce.
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