Grilled Breast of Chicken Marsala with Grilled Carrots (2)


Yield: 1 serving
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  • Chicken


  1. yield: Makes 4 servings
  2. This West Hollywood Rat Pack hangout still attracts big-name diners like Sheryl Crow and Meg Ryan. The Italian bistro offers a variety of... more ›

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  4. ingredients

  5. 2 tsp ground fennel seeds
  6. 1 tsp salt
  7. 1/2 tsp freshly ground black pepper
  8. 1/2 tsp red pepper flakes
  9. 4 boneless, skinless chicken breasts (about 6 oz each)
  10. 16 small carrots, peeled
  11. 3 1/2 cups marsala
  12. 8 pieces dried porcini mushrooms
  13. 2 shallots, thinly sliced
  14. 4 cloves garlic, smashed
  15. Vegetable-oil cooking spray
  16. 4 tbsp light cream
  17. Fresh rosemary sprigs
  18. print a shopping list for this recipe

  19. preparation

  20. Mix fennel, salt, pepper, and red pepper flakes in a bowl. Sprinkle spice mix over chicken; set aside. Boil carrots for about 4 minutes and remove; dry on a paper towel. Set aside. Bring marsala to a low boil in a small pan over medium heat. Add mushrooms, shallots, and garlic. Season with salt and pepper. Simmer until sauce reduces, about 20 minutes. Discard garlic and set sauce 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; remove when it simmers, then whisk in cream. Divide carrots among 4 plates and top with chicken, sauce, and a sprig of rosemary.

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June 2011

This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.

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