This is one of my absolute favorite meals. While it is complicated and not an easy one to prepare, the effort is rewarded with a beautiful dish that delivers better than any restaurant marsala ever could!
Grill must be hot, keep lid open while grilling.
Pay close attention to instructions and do not overcook chicken or sauce.
- 1/3 Cup Butter
- 1 slice Prosciutto, diced
- 2 tsp minced shallot
- 2 tsp minced garlic
- 2, 4oz. cans sliced mushrooms (drained and dried)
- 1/4 Cup Marsala cooking wine
- 1/4 tsp ground black pepper
- 1 Cup Chicken stock
- 2 tsp corn starch
- 1 tsp minced parsley (better if fresh)
- 2 Tbsp heavy cream
Chicken Spice (for 4 breasts)
- 1 1/4 tsp salt
- 1 tsp ground black pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1/4 tsp marjoram
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Melt butter over low heat in a medium saucepan or saucier
- Turn heat up to medium/high to saute the prosciutto in the melted butter for 2-3 minutes (be careful not to burn the butter).
- Add shallot and garlic and saute for additional minute.
- Add marsala wine, bring to simmer.
- Add mushrooms and black pepper. Simmer over medium/high heat for 5 minutes.
- Dissolve corn starch into chicken stock. Add stock to the saucepan and simmer for additional 5 minutes.
- Add parsley and cream to the sauce and simmer for 3-4 minutes until thickened.
- Remove from heat, cover and set aside.
- Mix Chicken spices, crushing with fingers to make a finer blend.
- Brush chicken breasts with Extra Virgin Olive Oil, sprinkle spice blend over both sides to coat evenly.
- Grill breasts, searing each side, turning a quarter each time to make criss-cross grill marks
- Remove chicken when firm, cover and allow to rest for 5-7 minutes.
Serve entree by arranging each breast on a plate, spoon a quarter of the marsala sauce over the chicken. Traditionally this entree is served with a side of pasta or mashed redskin potatoes.