• 4servings
  • 45minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, D, E
MineralsCopper, Natrium, Fluorine, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. marsala Sauce:

  2. 1/3 cup butter

  3. 1 slice prosciutto , diced

  4. 2 teaspoons minced shallots

  5. 2 teaspoons minced garlic

  6. 2 4-oz can mushrooms , drained

  7. 1/4 cup marsala wine

  8. 1/4 teaspoon ground black pepper

  9. 1 cup chicken stock

  10. 2 teaspoons corn starch

  11. 1 teaspoon minced fresh parsley

  12. 2 tablespoons heavy cream

  13. chicken Spice:

  14. 1 1/4 teaspoons salt

  15. 1 teaspoon ground black pepper

  16. 1/2 teaspoon dried oregano

  17. 1/2 teaspoon dried thyme

  18. 1/2 teaspoon dried parsley

  19. 1/4 teaspoon marjoram

  20. 1/4 teaspoon garlic powder

  21. 4 chicken breasts (small butterfly cut double breasts or large single breasts)

  22. olive oil

Instructions Jump to Ingredients ↑

  1. Marsala Sauce:

  2. Melt butter over low heat in a medium saucepan.

  3. 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.

  4. 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 4. Dissolve corn starch in chicken stock. Add stock to the saucepan and simmer for an additional 5 minutes.

  5. Add parsley and cream to the sauce and simmer for 3 - 4 minutes or until thick. Remove from heat, cover until needed.

  6. Chicken:

  7. Preheat barbecue grill on high heat.

  8. 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.

  9. 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.

  10. Give chicken a one quarter turn on each side while cooking to make the crisscross grill marks.

  11. Serve:

  12. Serve entree by arranging each chicken breast on a plate. Spoon one quarter of the marsala sauce over each serving of chicken and serve.


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