Sautéed Chicken Breast Marsala with Grilled Vegetables and Individual Potato Gratin
4 Servings

PREPARATION
Slice the zucchini, yellow squash and eggplant 1/4 inch thick. Clean the portabello mushroom, cut the tomatoes in half. Marinate all the vegetables with Balsamic vinegar, olive oil and garlic, salt and pepper. Let sit for 3 hours. Grill all vegetables until tender. Reserve on baking platter until ready to serve.

In a sauté pan, heat 2 tablespoons of olive oil, add the seasoned chicken skin side first and sauté until golden brown. Turn over and cook for another 3 minutes on medium heat. Remove and set aside on a baking tray. Remove the sauté pan from fire and deglaze with Marsala wine. Reduce by 3/4 and add veal stock. Reduce by 1/2. Cook chicken about 15 minutes at 350 degrees. Cook vegetables, warm up sauce. When ready to serve, whisk butter with sauce. Season to taste.

Sommelier Selection: Domaine Tempier-Bandol '95 is a smooth wine with a good structure that goes well with Marsala Sauce.