Chicken Marsala Like Carrabba's
photo by lazyme
- Ready In:
- 1hr 25mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 1 1⁄2 lbs boneless skinless chicken breasts
- 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 dried marjoram
- 1⁄4 teaspoon garlic powder
- olive oil, as needed
- 1⁄3 cup real butter
- 1 slice prosciutto, diced
- 2 teaspoons minced shallots
- 2 teaspoons minced garlic
- 1⁄4 cup marsala wine
- 8 ounces cans sliced mushrooms, drained
- 1⁄4 teaspoon ground black pepper
- 2 teaspoons cornstarch
- 1 cup cold chicken broth
- 1 teaspoon minced fresh parsley
- 2 tablespoons heavy whipping cream
directions
- Pound chicken breasts with the flat side of a meat mallet or the bottom of a glass until thin.
- Either in a mortar or on a small plate, combine first 7 ingredients. Grind together ingredients with a pestle or the bottom of a glass.
- Coat chicken lightly with olive oil. Use spice mixture to coat chicken evenly; place in the refrigerator until needed.
- In a saucepan over medium-high heat, melt butter. Add prosciutto, shallots, and garlic and sauté for 30 seconds. Add Marsala to pan and simmer for 30 seconds. Add mushrooms and black pepper and simmer for 5 minutes, stirring occasionally. Reduce heat to medium.
- Dissolve corn starch in chicken broth, then add to saucepan. Simmer for 5 minutes, stirring often.
- Add parsley and cream to saucepan and simmer for 3 - 4 minutes, or until thick. Remove from heat and cover until needed.
- Grill coated chicken over a medium flame for 5 - 7 minutes per side, or until cooked through.
- Place grilled chicken on individual serving plate and spoon sauce over chicken.
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RECIPE SUBMITTED BY
Hello, Everyone!
My husband and I met in college, at Viginia Tech. GO HOKIES!! My major was Nutrition. The science of food is amazing to me. I love to cook and love to eat even more! Currently, I do not work outside our home. We have a baby boy, who is 2 now. I love to see how he decides to eat his food and what he thinks after tasting it.
For fun, I enjoy making new recipies and trying to come up with my own, which I call train wrecks.
My favorite recipes are ones that do not have a long list of ingrdients and the ingredients it calls for are ones that I generally keep in the pantry.
It makes me feel good when my husband tells me the meal I have prepared is a keeper and one to make again. I love him even more when he tells someone else about something that I make. The most feel good thing for me is when my mom asks for the recipe. My mother is the greatest domestic "Chef de Cuisine", or Head of the Kitchen, in my opinion.
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