Grilled Chicken with Tomato and Mascarpone, Mushrooms and Parmesan


  • 2 Chicken breasts, skin left on
  • 200g Mixed mushrooms, sliced
  • Salt
  • 50ml White wine
  • 3 Sprigs of Tarragon (1 sprig finely chopped)
  • 190g jar Sacla’ Tomato & Mascarpone Intenso
  • Parmesan to serve


  1. Season and lightly oil the chicken, grill skin side up for 15 minutes until skin is crisp
  2. Meanwhile, heat a little oil in a pan, add the mushrooms and a pinch of salt for 2 minutes
  3. Add the wine and whole tarragon sprigs until bubbling and reduced by half
  4. Then turn down the heat slightly and add the Sacla’ Stir-in
  5. Simmer gently for 2 minutes, stirring often
  6. Serve the chicken sliced, topped with the sauce, Parmesan and chopped tarragon
Serves: 2Cooking time: Share recipeReview this recipe


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