Grilled Chicken with Tomato and Mascarpone, Mushrooms and Parmesan Recipes
Grilled Chicken with Tomato and Mascarpone, Mushrooms and Parmesan
Cooking Time: 15 - 30 mins
Serves: 2 
Ingredients
2 free-range chicken breasts, skins left on
200g mixed mushrooms, sliced
50ml white wine
3 sprigs tarragon, 1 sprig finely chopped
1 tub Sacla' Tomato & Mascarpone Pasta Sauce or 1 jar Sacla' Tomato and Mascarpone Big Bold Italian Sauce
Shaved Parmesan and steamed green beans to serve
Instructions
1 Heat the grill to medium-high. Season and lightly oil the chicken, and grill skin side up for 15 minutes or so, until the juices run clear and the skin is crisp and slightly blackened.
2 Meanwhile, heat a little oil in a pan, add the mushrooms and a pinch of salt and fry for a couple of minutes, until brown. Add the wine and whole tarragon sprigs and bubble until reduced by half, then turn down the heat slightly and add the sauce.
3 Simmer gently for a couple of minutes, stirring often. Check the seasoning and serve the chicken sliced, topped with the sauce, Parmesan and chopped tarragon, with steamed green beans on the side.
