GRILLED BREAST OF CHICKEN MARSALA
2 tsp. ground fennel seeds
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. red pepper flakes
4 boneless, skinless chicken breasts
3 1/2 cups Marsala wine
2 shallots
8 pieces dried porcini mushrooms
4 cloves garlic
16 small carrots
Vegetable-oil cooking spray
4 Tbsp. light cream
4 sprigs fresh rosemary
Mix fennel, salt, freshly ground pepper and red pepper flakes in bowl. Sprinkle spice mix over chicken; set aside.
In small saucepan over medium heat, bring Marsala to low boil. Add thinly sliced shallots, mushrooms and smashed garlic. Simmer until sauce reduces, about 20 minutes. Discard garlic and set sauce aside.
Boil peeled carrots about 4 minutes; remove and dry on paper towel. Set aside.
Coat grill with cooking spray and grill chicken 4 to 6 minutes on each side or until cooked through. Grill carrots about 5 minutes, rotating until charred.
Return sauce to stove; bring to simmer, remove from heat and whisk in cream.
Divide carrots among 4 plates and top with chicken, sauce and 1 sprig of rosemary.
Makes 4 servings
Adapted from source: Self Dishes (a special issue of Self Magazine)
2 tsp. ground fennel seeds
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. red pepper flakes
4 boneless, skinless chicken breasts
3 1/2 cups Marsala wine
2 shallots
8 pieces dried porcini mushrooms
4 cloves garlic
16 small carrots
Vegetable-oil cooking spray
4 Tbsp. light cream
4 sprigs fresh rosemary
Mix fennel, salt, freshly ground pepper and red pepper flakes in bowl. Sprinkle spice mix over chicken; set aside.
In small saucepan over medium heat, bring Marsala to low boil. Add thinly sliced shallots, mushrooms and smashed garlic. Simmer until sauce reduces, about 20 minutes. Discard garlic and set sauce aside.
Boil peeled carrots about 4 minutes; remove and dry on paper towel. Set aside.
Coat grill with cooking spray and grill chicken 4 to 6 minutes on each side or until cooked through. Grill carrots about 5 minutes, rotating until charred.
Return sauce to stove; bring to simmer, remove from heat and whisk in cream.
Divide carrots among 4 plates and top with chicken, sauce and 1 sprig of rosemary.
Makes 4 servings
Adapted from source: Self Dishes (a special issue of Self Magazine)
MsgID: 371058
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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