Wood Grilled Breast Of Chicken Marsala With Grilled Carrots Recipes
Marsala and chicken don't always have to perform the same scaloppine routine, where you sauté the pounded breast and deglaze it with the wine to make a sauce, perhaps adding some mushrooms and cream. You'll get so much more flavor if you use chicken thighs and let them marinate in the fortified wine with some Dijon and shallots before cooking. Transfer the poultry with mushrooms, carrots and more shallots to a sheet pan, roast them and dinner is done. This Marsala marinade is generous and versatile: It's veal, pork and lamb-friendly. Set some aside before it touches the meat and you can even turn it into a salad-friendly vinaigrette.
Recipe From cooking.nytimes.com
Provided by Charlotte Druckman
Categories dinner, poultry, roasts, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
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