Grilled or Broiled Chicken Breasts with Honey-Marsala Sauce

Directions

1. In a rondeau, heat 1 Tbsp/15 ml extra-virgin olive oil over medium-heat and add the onions and garlic. Cook, stirring frequently, until the onions are tender but not brown, about 6 minutes.
2. Add the tomatoes, demi-glace, honey, and marsala. Bring to a gentle boil, then reduce heat and simmer for 40 minutes over low heat. Season with salt and pepper and blend with an immersion blender. Return the sauce to a simmer for service and hold hot.
3. Just before grilling or broiling, season the chicken with a little salt and pepper and brush lightly with olive oil.
4. Place the chicken presentation side down on the grill or broiler rods. Grill undisturbed for about 2 minutes. If desired, give each breast a quarter turn after the first minute of grilling to achieve grill marks.
5. Turn the chicken over and continure to cook until it is cooked through and the internal temperature reaches 165F/73C, 6 to 8 minutes.
6. Serve each chicken portion with 2 oz/60 ml sauce on heated plates.