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Epicurious

Wood-Grilled Breast of Chicken Marsala with Grilled Carrots

3.9

(9)

This West Hollywood Rat Pack hangout still attracts big-name diners like Sheryl Crow and Meg Ryan. The Italian bistro offers a variety of delectable dishes, including Ricotta Fritters With Chocolate Hazelnut Sauce and Grilled Artichokes. The popular entrée below boasts satiating lean protein and a helping of vitamin-rich carrots.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

2 tsp ground fennel seeds
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp red pepper flakes
4 boneless, skinless chicken breasts (about 6 oz each)
16 small carrots, peeled
3 1/2 cups marsala
8 pieces dried porcini mushrooms
2 shallots, thinly sliced
4 cloves garlic, smashed
Vegetable-oil cooking spray
4 tbsp light cream
Fresh rosemary sprigs

Preparation

  1. 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.

Nutrition Per Serving

Nutritional analysis per serving 473 calories
8.1 g fat (3 g saturated fat)
33.8 g carbohydrates
39.1 g protein
7.3 g fiber
#### Nutritional analysis provided by Self
TagsMarsalaAlcoholBeveragesAmericanChicken BreastChickenPoultryCarrotRoot VegetableVegetableMainDinnerGluten FreeEasyWeeknight MealsGrillingSummer
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