Just Like Carrabba's Italian Grill Chicken Marsala

By Edoo

Ingredients

• CHICKEN SPICE
• 1 1/4 teaspoons salt
• 1 teaspoon freshly cracked pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1/4 teaspoon marjoram
• 1/4 teaspoon garlic powder
• 1 pound chicken breasts (4 breasts)
• Olive oil
• MARSALA SAUCE
• 1/3 cup butter
• 1 slice (1/2 ounce) prosciutto ham (small dice)
• 2 teaspoons shallots, minced
• 2 teaspoons garlic, minced
• 8 ounces fresh mushrooms (sliced)
• 1/4 cup Marsala (Lombardo dry wine)
• 1 cup chicken stock
• 2 teaspoons cornstarch
• 1 teaspoon fresh parsley, minced
• 2 tablespoons heavy cream

Details

Preparation time 20mins
Cooking time 55mins
Adapted from recipezazz.com

Preparation

Step 1

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Cut Out

Shaped

Make-Ahead

Haddock

Bulgur (cracked wheat)

Wheat berries

Whole Wheat Pasta

Blender

Boil

Deep Fry

Electric Mixer

Wok/Stir-Fry

"I went to Carrabba's Italian Grill one day, and had their Chicken Marsala. It was the most delicious meal I have ever eaten in a restaurant. I loved the blend of flavors from the spices in the chicken, mixed with the wine infused mushroom sauce. In short, it was incredible! My mouth waters every time I think of it to this day. Here is the recipe for everyone to enjoy. Is it company worthy? This is a meal fit to serve the queen herself! This sauce comes out lighter than at Carrabba's but you can darken the gravy with Kitchen Bouquet if you like. You can also double the cornstarch slurry to make it a little on the thicker side, as this gravy is a little on the thinner side. Make it to your liking. Serve with your favorite pasta. I love mine with Fettuccine Alfredo and fresh green beans sauteed in garlic butter."

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Make

Set grill to high and preheat.

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.

Brush chicken breasts generously with olive oil. Sprinkle spice blend over both sides of chicken breast, and gently rub into meat. Set aside.

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.

Add shallots and mushrooms, and saute for about until vegetables are tender.

Add the garlic, and saute another 30 seconds.

Add the Marsala wine, and simmer about 30 seconds, then add freshly ground pepper. Simmer over medium-high heat for 5 minutes. Set aside.

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.

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.

Spoon 1/4 of the Marsala wine sauce over each serving of chicken, and serve.

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