Post by April B. on Apr 13, 2004 10:08:48 GMT -6
Carrabba's Chicken Marsala
Serves 4
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 Marsala wine
1/4 teaspoon ground black pepper
1 cup chicken stock
2 teaspoons cornstarch
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
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 to 3 minutes; be careful not
to burn butter; add shallots and garlic and sauté 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
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 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.
Serves 4
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 Marsala wine
1/4 teaspoon ground black pepper
1 cup chicken stock
2 teaspoons cornstarch
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
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 to 3 minutes; be careful not
to burn butter; add shallots and garlic and sauté 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
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 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.
