Chicken Marsala

*Marsala Sauce
1/3 cup butter
1 slice prosciutto, diced
2 teaspoons minced shallots
2 teaspoons minced garlic
2 (4-ounce) cans sliced mushrooms (drained)
¼ cup marsala wine
¼ teaspoon ground black pepper
1 cup chicken stock
2 teaspoons corn starch
1 teaspoon minced fresh parsley
2 tablespoons heavy cream

*Chicken Spice
1¼ teaspoons salt
1 teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried parsley
¼ teaspoon marjoram
¼ teaspoon garlic powder
¼ teaspoon onion powder
4 chicken breasts (small butterfly cut double breasts or large single breasts)
olive oil

Melt butter over low heat in a medium saucepan: turn heat up to medium/high to sauté the prosciutto in the melted butter for about 2-3 minutes (be careful not to burn the butter). Add shallots and garlic and sauté for about 30 seconds. Add marsala wine, simmer for another 30 seconds or so; add mushrooms (drain off liquid) and black pepper. Simmer over medium/high heat for 5 minutes. Dissolve cornstarch 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 to 4 minutes or until thick. Remove pan from the heat; cover it until needed. Preheat barbecue grill on high heat. Combine ingredients for 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 to 8 minutes per side or until done. Give chicken a one-quarter turn on each side while cooking to make 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 it up.