I've eaten chicken marsala at Olive Garden and Carrabba's restaurants and I've cooked it at home before, but tonight's new recipe was really good. I tweaked it a little though....I have never found shallots or onions in the dish at either restaurant, so I left them out. Also left out the parsley. I increased the wine to about 1/2 cup and increased the cream to about 1/3 cup. Fresh baby bello mushrooms really fit in nicely. I grilled the chicken on the gas grill with some hickory chips in the smoker tray. It turned out great if I do say so myself. Tony cleaned his plate! The pic doesn't do justice due to the lighting from the range hood.
<h1>Just Like Carrabba's Italian Grill Chicken Marsala</h1>
Created by LindasBusyKitchen on November 9, 2011
<ul class="recipe-info">
<li class="cook">Servings: 4</li>
<li>Prep Time: 20m</li>
<li>Cook Time: 30-35m</li>
<li class="last">Recipe #2268</li>
</ul>
<h2>Ingredients</h2>
<ul class="ingredients-list">
<li>CHICKEN SPICE</li>
<li>1 1/4 teaspoons salt</li>
<li>1 teaspoon freshly cracked pepper</li>
<li>1/2 teaspoon dried oregano</li>
<li>1/2 teaspoon dried thyme</li>
<li>1/2 teaspoon dried parsley</li>
<li>1/4 teaspoon marjoram</li>
<li>1/4 teaspoon garlic powder</li>
<li>1 pound chicken breasts (4 breasts)</li>
<li>Olive oil</li>
<li>MARSALA SAUCE</li>
</ul>
<ul class="ingredients-list">
<li>1/3 cup butter</li>
<li>1 slice (1/2 ounce) prosciutto ham (small dice)</li>
<li>2 teaspoons shallots, minced</li>
<li>2 teaspoons garlic, minced</li>
<li>8 ounces fresh mushrooms (sliced)</li>
<li>1/4 cup Marsala (Lombardo dry wine)</li>
<li>1 cup chicken stock</li>
<li>2 teaspoons cornstarch</li>
<li>1 teaspoon fresh parsley, minced</li>
<li>2 tablespoons heavy cream</li>
</ul>
<h2>How to Make</h2>
<ul class="nomark">
<li>
Step 1: Set grill to high and preheat.
</li>
<li>
Step 2: Combine ingredients for the chicken spice in a small bowl. Use your fingers to crush the spices in the bowl, to make a finer blend. Set aside.
</li>
<li>
Step 3: Brush chicken breasts generously with olive oil. Sprinkle spice blend over both sides of chicken breast, and gently rub into meat. Set aside.
</li>
<li>
Step 4: Turn heat to medium and melt butter in a medium-size sauce pan. Turn heat up to medium-high and saute prosciutto for 2-3 minutes, making sure not to burn the butter.
</li>
</ul>
<h2>How to Make</h2>
<ul>
<li>
Step 5: Add shallots and mushrooms, and saute for about until vegetables are tender.
</li>
<li>
Step 6: Add the garlic, and saute another 30 seconds.
</li>
<li>
Step 7: Add the Marsala wine, and simmer about 30 seconds, then add freshly ground pepper. Simmer over medium-high heat for 5 minutes. Set aside.
</li>
<li>
Step 8: In a small bowl, dissolve corn starch 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 3-4 minutes, or until thick. Remove from heat, and cover until needed.
</li>
<li>
Step 9: Grill the chicken pieces for 6-8 minutes per side, or until done. Turn chicken one quarter turn on each side while cooking, to make the criss cross grill marks on each side of the chicken.
</li>
<li>
Step 10: Arrange each chicken breast on a plate.
</li>
<li>
Step 11: Spoon 1/4 of the Marsala wine sauce over each serving of chicken, and serve.
</li>
</ul>
<h1>Just Like Carrabba's Italian Grill Chicken Marsala</h1>
Created by LindasBusyKitchen on November 9, 2011
<ul class="recipe-info">
<li class="cook">Servings: 4</li>
<li>Prep Time: 20m</li>
<li>Cook Time: 30-35m</li>
<li class="last">Recipe #2268</li>
</ul>
<h2>Ingredients</h2>
<ul class="ingredients-list">
<li>CHICKEN SPICE</li>
<li>1 1/4 teaspoons salt</li>
<li>1 teaspoon freshly cracked pepper</li>
<li>1/2 teaspoon dried oregano</li>
<li>1/2 teaspoon dried thyme</li>
<li>1/2 teaspoon dried parsley</li>
<li>1/4 teaspoon marjoram</li>
<li>1/4 teaspoon garlic powder</li>
<li>1 pound chicken breasts (4 breasts)</li>
<li>Olive oil</li>
<li>MARSALA SAUCE</li>
</ul>
<ul class="ingredients-list">
<li>1/3 cup butter</li>
<li>1 slice (1/2 ounce) prosciutto ham (small dice)</li>
<li>2 teaspoons shallots, minced</li>
<li>2 teaspoons garlic, minced</li>
<li>8 ounces fresh mushrooms (sliced)</li>
<li>1/4 cup Marsala (Lombardo dry wine)</li>
<li>1 cup chicken stock</li>
<li>2 teaspoons cornstarch</li>
<li>1 teaspoon fresh parsley, minced</li>
<li>2 tablespoons heavy cream</li>
</ul>
<h2>How to Make</h2>
<ul class="nomark">
<li>
Step 1: Set grill to high and preheat.
</li>
<li>
Step 2: Combine ingredients for the chicken spice in a small bowl. Use your fingers to crush the spices in the bowl, to make a finer blend. Set aside.
</li>
<li>
Step 3: Brush chicken breasts generously with olive oil. Sprinkle spice blend over both sides of chicken breast, and gently rub into meat. Set aside.
</li>
<li>
Step 4: Turn heat to medium and melt butter in a medium-size sauce pan. Turn heat up to medium-high and saute prosciutto for 2-3 minutes, making sure not to burn the butter.
</li>
</ul>
<h2>How to Make</h2>
<ul>
<li>
Step 5: Add shallots and mushrooms, and saute for about until vegetables are tender.
</li>
<li>
Step 6: Add the garlic, and saute another 30 seconds.
</li>
<li>
Step 7: Add the Marsala wine, and simmer about 30 seconds, then add freshly ground pepper. Simmer over medium-high heat for 5 minutes. Set aside.
</li>
<li>
Step 8: In a small bowl, dissolve corn starch 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 3-4 minutes, or until thick. Remove from heat, and cover until needed.
</li>
<li>
Step 9: Grill the chicken pieces for 6-8 minutes per side, or until done. Turn chicken one quarter turn on each side while cooking, to make the criss cross grill marks on each side of the chicken.
</li>
<li>
Step 10: Arrange each chicken breast on a plate.
</li>
<li>
Step 11: Spoon 1/4 of the Marsala wine sauce over each serving of chicken, and serve.
</li>
</ul>
