Friday, June 16, 2006

Chicken with Marsala Mushroom Sauce and Carrots - Adapted from Self Magazine

For the chicken, mix 4T Five Spice with 1/2t hot pepper flakes, 1/2t salt and 1/2t pepper. Rinse and pat dry 2 boneless-skinless chicken breasts. Then, rub the spice mixture onto the chicken and prepare the grill for cooking. The original recipe called for ground fennel, but we didn't have any so we used Five Spice which also has a nice anisey flavor. The carrots were cleaned and parboiled for 5 min and set aside. We didn't have any Marsala wine either so we used Sherry. Put 1C Sherry in a sauce pan along with 2 cloves of chopped garlic, 1T chopped shallot and 6 or 7 of your favorite mushrooms and simmer until the wine has reduced by 1/2. Add 4T light cream and serve with the chicken which has been grilled along with the carrots. The total grilling time was 15 min. We also served some pasta finished with a bit of olive oil and fresh parsley. To drink, we had a dry white wine like the Canyon Road Sauvignon Blanc mentioned before.



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