Wood-Grilled Breast Of Chicken Marsala With Grilled Carrots

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Self Magazine

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This dish was beautiful delicious and so fun to make! We were all so excited to eat it that I forgot to take a pic ;-))
Shelly Forrest-Jones   •  30 Jul   •  Report
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Ingredients

2 teaspoons ground fennel seeds

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon red pepper flakes

4 boneless, skinless chicken breasts (about 6 oz each)

16 small carrots, peeled

3 1/2 cups marsala

8 pieces dried porcini mushrooms

2 shallots, thinly sliced

4 cloves garlic, smashed

Vegetable-oil cooking spray

4 tablespoons light cream

Fresh rosemary sprigs

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