Marsala Sauce:
1/3 cup butter
1 slice prosciutto, diced
2 teaspoons minced shallots
2 teaspoons minced garlic
2 4 ounce cans mushrooms, drained
1/4 cup Lombardo dry 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
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 saute the prosciutto in the melted
butter for about
2 to 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 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 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 to
8 minutes per side
or until done. Give chicken a one quarter turn
on each side while
cooking to make the 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.