2 teaspoons ground fennel seeds
1 teaspoon salt
1⁄2 teaspoon ground black pepper
1⁄2 teaspoon red pepper flakes
4 (6-ounce) boneless, skinless chicken breasts
16 small carrots, peeled
3 1⁄2 cups Marsala wine
8 pieces dried porcini mushrooms
2 shallots, thinly sliced
4 cloves garlic, smashed
Vegetable-oil cooking spray
4 tablespoons fat-free cream
4 sprigs fresh rosemary
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Mix fennel, salt, pepper and pepper flakes. Sprinkle on chicken.
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Boil carrots 4 minutes; dry on paper towels.
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Bring Marsala to low boil in pan. Add mushrooms, shallots, garlic, salt, pepper. Simmer until sauce reduces, 20 minutes. Discard garlic.
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Coat grill with cooking spray. Grill chicken 5 minutes on each side or until cooked. Grill carrots 5 minutes, rotating until charred.
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Return sauce to stove. Bring to simmer, then remove from heat. Whisk in cream. Put carrots on plates. Top with chicken, sauce and rosemary.