Ingredients
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, divid, ed
4 6-ounce boneless, skinless chicken, breast halves
4 tbsp plus 1 1/2 teaspoons olive oil, div, ided
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 st, icks)
Directions
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.
Servings: 4 servings
Chicken Tuscany Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is possible to trace the history of written recipes way back into ancient history, at least as far into history as early Egypt, and maybe even further. However, in the main part, these old cook books were just very basic pictorial recipes for meal preparation.
The truth of the matter is, the most ancient recipe found, according to experts are some clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. As we move into Roman times around 25BC a man called Apicius assembled some documents showing how to cook the recipes cooked by wealthy Romans. In his publication, he describes how the meals were separated into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the ancient cooks made use of a good variety of herbs, including a few that are still present in modern kitchens such as bay, mint and asafoetida. Later, in the 15th century, the Crusaders brought back a variety of foods, spices and herbs from the East, including spices such as coriander, parsley, and basil. These new spices and herbs caused an eruption in recipe publications, some of which still exist in academic collections. During the following few centuries, the powerful families of Europe strove to serve up the best banquets, and as a result chefs and their recipes became highly prized. Even so, it wasn`t until the 19th century that haute cuisine and recipe publications really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and recording the recipes that were being prepared for the better households. Like it or not, the introduction of TV brought us TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Chicken Tuscany recipe.
