Carrabbas's 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)
• 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
  
  
Chicken Spice

• 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
• 1/4 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 saut� the prosciutto in the melted butter for about 2-3 minutes (be careful not to burn the butter). Add shallots and garlic and saut� 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 to 4 minutes or until thick. Remove pan from the heat, then 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 criss-cross 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.