8 Boneless Skinless Chicken Breasts
Extra Virgin Olive Oil
4 ounce can of chopped mushrooms (or fresh mushrooms if you prefer)
2 medium to large shallots
3 cloves of garlic
1 cup of Marsala wine
1 1/2 cups of chicken broth
1/2 container vanilla yogurt
crushed red pepper
Pat the chicken pieces dry with a paper towel.
Mix together 2 teaspoons of chopped rosemary, 2 teaspoons of sea salt, 1/2 teaspoon black pepper, and 1 teaspoon of crushed red pepper flakes.
Rub the spice mix into each piece of chicken and set the chicken aside for a few minutes.
Finely chop the mushrooms. (my family does not like mushrooms so I try to hide them as much as possible)
Mince the shallots and garlic.
Preheat the grill to medium-high.
On the side burner, heat about 2 to 3 Tablespoons of oil until shimmering. Add the mushrooms, shallots and garlic. Cook until they become soft and very slightly browned. Season with salt and pepper if you would like. Add the wine and chicken broth.Turn the heat down to a simmer. and stir occasionally for the next 20 minutes. It should reduce and thicken by about a third or so.
While the sauce is cooking, place the chicken on the grill. Grill the chicken about 7-10 minutes per side. Use a meat thermometer to make sure it is hot all the way through.
Remove the sauce from the heat. Add the yogurt in with a whisk or just a fork if you don’t have a whisk.
Place the chicken on plates and then spoon the sauce over. Serve with Grilled Carrots or Grilled Potato Wedges (or both!)