Tuscan Chicken

Etruscan Feast



I spent a week at a villa outside of Rome back in 1999. We spent a day in Rome, but our goal was to explore the Etruscan tombs -- oft-overlooked predecessors to the more magnificent works. So each day we'd tear along the roads (doing our best impression of Italian driving) in our little Fiat passing the prostitutes standing by the roadside on our way to one stunning tomb site or another. At the end of the day we'd return to the villa, stopping at the market to pick up something to fix for dinner.

I must confess that, as much as I enjoyed driving around the countryside and seeing the tombs (and prostitutes), I most enjoyed shopping and then cooking at the end of each day.

Like most rental properties, the villa was ill-equipped for cooking but there were a couple of cookbooks. I'm sure they would have been more helpful if I knew Italian, but I did manage to cadge a few ideas including this one that apparently originated in Tuscany.

Tuscan Chicken

3 lb boneless chicken breasts (or tenders)
1 c white wine
1/4 c olive oil
2 ea lemons -- juiced
sprigs fresh thyme and rosemary
2 cloves garlic -- crushed
salt and pepper

If using whole breasts, cut into strips. Mix all ingredients in a plastic bag and refrigerate for eight hours.

Drain marinade from chicken, strain, and cook over medium heat until reduced by half.

Heat 2 tablespoons olive oil in a skillet over medium-high heat. Cook chicken strips on both sides until done. Deglaze pan with additional wine and add to reduced marinade. Serve chicken drizzled with sauce.

I made a mushroom pilaf to accompany the chicken using dried cepes that I rehydrated in chicken stock (that I then cooked the rice in) and fresh mushrooms that I browned with fresh thyme.