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 quite possible to track the history of transcribed cooking instructions far back into the far past, certainly as far as early Egypt, and possibly even further. Interesting though that maybe, sadly, these early cook books were just simple hieroglyphic recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to historians is a series of ancient tablets in Sumerian which describe 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 exhilarated and blissful. Progressing into The time of the romans around 25BC a roman called Apicius created a number of documents detailing recipes prepared by wealthy roman citizens. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvre, main meal and afters, something we still use today. Aspicius describes how the chefs of Roman times used many aromatic flavours, including many that are still in use today for example bay, mint and parsley. Later, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from Arab cuisine, including spices such as rosemary and coriander. These new spices and herbs prompted an eruption in manuscripts on cooking, most of which are kept safe in academic collections. Like it or not, the introduction of TV gave us TV cooks and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Chicken Tuscany recipe.
