Chicken tuscany

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Current revision

Chicken Tuscany

Ingredients:

• 2 tablespoons oregano divided
• 2 tablespoons thyme divided
• 2 tablespoons rosemary divided
• 2 cloves garlic minced divided
• 1/4 teaspoon pepper
• 4 6 oz chicken breasts
• 4 tablespoons olive oil + 1 1/2 teaspoons divided
• 1/4 cup shallot chopped
• 1 cup marsala wine
• 1 cup chicken broth
• 2 112 cups mushroom sliced
• 1/2 cup sun-dried tomatoes julienne
• 1/2 cup green onion sliced
• 1 1/2 cups butter sliced

Directions:
In small dish, sprinkle 1/2 of the oregano, thyme, rosemary, garlic and pepper. Place chicken breasts on top. Pour 4 tbls oil over the chicken. Sprinkle remaining herbs on top. Cover and refrigerate at least 3 hours or overnight. Prepare Marsala reduction. Heat 1 1/2 tsp. olive oil. Add shallots and suite. Add marsala and chicken broth. Deglaze pan. Simmer until reduced by half. Strain. Grill chicken until halt done. Cut into pieces, add to saucepan. Add marsala reduction, mushrooms, tomatoes and green onions. Cooked until chicken done and sauce has reduced by half. Stir in butter a little at a time, cooking until sauce slightly thickened.