Grilled Breast of Chicken Marsala with Grilled Carrots

By courtneyepowell

Ingredients

• 2 t ground fennel seeds
• 1 t sea salt
• 1/2 t freshly ground black pepper
• 1/2 t red pepper flakes
• 4 6-oz boneless, skinless chicken breasts
• 16 small carrots, peeled
• 3 1/2 c marsala or low-sodium chicken broth
• 8 pieces dried porcini mushrooms
• 2 shallots, thinly sliced
• 4 cloves garlic, smashed
• vegetable oil cooking spray
• 4 T nonfat yogurt
• 4 sprigs fresh rosemary

Details

Servings 4

Preparation

Step 1

1. Mix fennel seeds, salt, pepper and red pepper flakes in a bowl. Sprinkle spice mixture over chicken and set aside.
2. Boil carrots for about 4 mins and remove; dry on a papper towel and set aside
3. Bring marsala to a low boil in a small saucepan over med heat. Add mushrooms, shallots and garlic. Season with more salt and pepper. Simmer until sauce reduces, about 20 mins. Discard garlic and set sauce aside.
4. Coat grill with cooking spray and grill chicken for 4-6 mins on each side or until cooked through. Grill carrots for about 5 mins, rotating until charred.
5. Return sauce to the stove; bring to a simmer, remove from heat and whisk in yogurt. Divide carrots among 4 plates and top each with chicken, sauce and sprig of rosemary.