Carrabba's Chicken Marsala
1/3 cup butter
1 slice prosciutto, diced
2 teaspoons minced shallots
2 teaspoons minced garlic
2 4-oz can mushrooms, drained
1/4 cup marsala wine
1/4 teaspoon ground black pepper
1 cup chicken stock
2 teaspoons corn starch
1 teaspoon minced fresh parsley
2 tablespoons heavy cream
1 1/4 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon marjoram
1/4 teaspoon garlic powder
4 chicken breasts ( small butterfly cut double breasts or large single breasts)
Melt butter over low heat in a medium saucepan.
Turn heat up to medium/high to saute the prosciutto in the melted butter for
about 2 - 3 minutes (be careful not to burn butter), add shallots and garlic and
saute for about 30 seconds. Add marsala wine, simmer for another 30 seconds or
so, then add mushrooms (drain off liquid) and black pepper. Simmer over
medium/high heat for 5 minutes.
Dissolve corn starch in chicken stock. Add stock to the saucepan and simmer
for an additional 5 minutes.
Add parsley and cream to the sauce and simmer for 3 - 4 minutes or until
thick. Remove from heat, cover until needed.
Preheat barbecue grill on high heat. Combine ingredients for the chicken
spice in a small bowl. Use your thumb and fingers to crush the spices in the
bowl to make a finer blend.
Brush each chicken breast generously with olive oil. Sprinkle spice blend
over both sides of each chicken breast and grill for 6 - 8 minutes per side or
until done. Give chicken a one quarter turn on each side while cooking to make
the crisscross grill marks.
Serve entree by arranging each chicken breast on a plate. Spoon one quarter
of the marsala sauce over each serving of chicken and serve.