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Category: Poultry I
Prep Time: Cook Time: Total Time:
Marsala Sauce:
1/3 cup butter
1 slice prosciutto, diced
2 tsp minced shallots
2 tsp minced garlic
2 (4-oz) cans mushrooms, drained
1/4 cup Marsala wine
1/4 tsp ground black pepper
1 cup chicken stock
2 tsp cornstarch
1 tsp minced fresh parsley
2 tbsp heavy cream
Chicken Spice:
1 1/4 tsp salt
1 tsp ground black pepper
1/2 tsp dried oregano, thyme and parsley
1/4 tsp marjoram and garlic powder
4 chicken breasts
Olive oil
Melt butter over low heat in a saucepan. Turn heat up to medium high to saute prosciutto in 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, add mushrooms and black pepper. Simmer for 5 minutes.
Dissolve cornstarch in chicken stock. Add stock to saucepan and simmer for an additional 5 minutes. Add parsley and cream to sauce; simmer for 3 to 4 minutes or until thick. Remove from heat, cover until needed.
Preheat barbecue grill on high heat. Combine ingredients for chicken spice in a small bowl. Use your thumb and fingers to crush spices in 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 criss-cross grill marks. Arranging each chicken breast on a plate. Spoon one quarter of Marsala sauce over each serving of chicken and serve. Serves 4
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GRILLED CHICKEN MARSALA
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Category: Poultry I
Prep Time: Cook Time: Total Time:
Marsala Sauce:
1/3 cup butter
1 slice prosciutto, diced
2 tsp minced shallots
2 tsp minced garlic
2 (4-oz) cans mushrooms, drained
1/4 cup Marsala wine
1/4 tsp ground black pepper
1 cup chicken stock
2 tsp cornstarch
1 tsp minced fresh parsley
2 tbsp heavy cream
Chicken Spice:
1 1/4 tsp salt
1 tsp ground black pepper
1/2 tsp dried oregano, thyme and parsley
1/4 tsp marjoram and garlic powder
4 chicken breasts
Olive oil
Melt butter over low heat in a saucepan. Turn heat up to medium high to saute prosciutto in 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, add mushrooms and black pepper. Simmer for 5 minutes.
Dissolve cornstarch in chicken stock. Add stock to saucepan and simmer for an additional 5 minutes. Add parsley and cream to sauce; simmer for 3 to 4 minutes or until thick. Remove from heat, cover until needed.
Preheat barbecue grill on high heat. Combine ingredients for chicken spice in a small bowl. Use your thumb and fingers to crush spices in 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 criss-cross grill marks. Arranging each chicken breast on a plate. Spoon one quarter of Marsala sauce over each serving of chicken and serve. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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