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Ingredients
- 4 Boneless, skinless chic breast, season w/ S&P
- 12 OZ Portobello mushrooms, stems and gills removed
- Olive oil
- Sauce
- 2 TBS minced fresh garlic
- 1 tBS EVOO
- 1 cup dry marshals (don't want sweet marsala)
- 1/4 cup chic Brock
- 2 tap cornstarch
- 4 tBS butter
- 2 tap fresh thyme leaves
Details
Preparation
Step 1
1. Grill to medium high, brush grill with oil
2. Brush Chicken and mushrooms with EVOO
3. Grill breasts covered about 5" per side. Tx chicken to plate, tent with foil
4. Grill Portobello covered until tender about 5", tx to cutting board and cut into 1" pieces
5. Sauce - sauté garlic in 1 TBS EVOO in sauté pan over medium high heat until fragrant about 30 seconds. Deglaze pan with Marshall and cook until Marshall is reduced by 1/4 about 5 minutes. Whisk together cornstarch and chicken broth and whisk into sauce; simmer sauce until thick about 5 minutes
6. Whisk in butter 1 TBS at a time, whisking constantly. Stir in thyme and season with S&P.
7. Add breasts, mushrooms and any residual juices to pan to heat through. Garnish with parmesan
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