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!
Serves 4
Grill must be hot, keep lid open while grilling.
Pay close attention to instructions and do not overcook chicken or sauce.
Ingredients
Marsala 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
Instructions
Marsala Sauce
- 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.
Chicken
- 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.