Ingredients

2 Tbsp. chopped fresh oregano, divided
2 Tbsp. chopped fresh thyme, divided
2 Tbsp. chopped fresh rosemary, divided
2 cloves garlic, minced, divided
1/4 tsp. coarsely ground black pepper, divided
4 (6-oz. each) boneless, skinless chicken breast halves
4 Tbsp. plus 1-1/2 tsp. olive oil, divided
1/4 C. chopped shallots
1 C. marsala wine
1 C. homemade or canned chicken broth
2-1/2 C. sliced mushrooms
1/2 C. sun-dried tomatoes, julienne
1/2 C. sliced green onions
1-1/2 C. butter, cut into small pieces (3 sticks)

Cooking Instructions

In a small flat dish, sprinkle half the oregano, thyme, rosemary, garlic and black pepper. Place the chicken breast halves in a single layer on top of the herbs. Pour 4 Tbls. olive oil over the chicken. Sprinkle the remaining herbs, garlic and pepper over the chicken breasts. Cover and refrigerate for at least 3 hours or overnight. While chicken is marinating, prepare the Marsala reduction. In a saucepan, heat 1 1/2 tsp. olive oil. Add shallots and Saute until tender. Add the Marsala and chicken broth and stir to scrape up any brown bits from the bottom of the pan. Bring to a simmer and cook until reduced by half. Skim off excess fat and strain to remove shallots. Set aside. Grill or broil chicken breasts for about 7 to 8 minutes per side or until done. While the chicken is cooking, preheat a Saute pan. Add the Marsala reduction, mushrooms, tomatoes and green onions. Bring to a simmer and reduce by half. Remove from heat and stir the butter into the sauce bit by bit, stirring constantly, until the sauce is slightly thickened. Serve the chicken breasts topped with the sauce.
 
 
"For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)