Recipe - Chicken Tuscany

2 tablespoon Chopped fresh oregano,
divided
2 tablespoon Chopped fresh thyme, divided
2 tablespoon Chopped fresh rosemary,
divided
2 Cloves garlic, minced,
divided
One fourth teaspoon Coarsely ground black
pepper, divided
4 6ounce boneless, skinless
chicken breast halves
4 tablespoon Plus 1 One half teaspoons olive
oil, divided
One fourth cup Chopped shallots
1 cup Marsala wine
1 cup Homemade or canned chicken
broth
2 One half cup Sliced mushrooms
One half cup Sundried tomatoes,
julienned
One half cup Sliced green onions
1 One half 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 One half 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