2 tbsp Chopped fresh oregano, divided
2 tbsp Chopped fresh thyme, divided
2 tbsp Chopped fresh rosemary, divided
2 Cloves garlic, minced, divided
1/4 tsp Coarsely ground black pepper, divided
4 6-ounce boneless, skinless chicken breast halves
4 tbsp Plus 1 1/2 teaspoons olive oil, divided
1/4 cup Chopped shallots
1 cup Marsala wine
1 cup Homemade or canned chicken broth
2 1/2 cup Sliced mushrooms
1/2 cup Sun-dried tomatoes, julienned
1/2 cup Sliced green onions
1 1/2 cup 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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
|
|
