Friday, February 29, 2008

Chicken Marsala

My sister gave me this recipe. It is Carabbas-style chicken marsala and is really, really good! It does require quite a few ingredients, but once you get's really nothing more than throwing a bunch of stuff together in a pan and simmering. To make things easier and for timing purposes, I prepped all the ingredients first (dice the proscuitto, mince the garlic and shallots, measure out the liquids, combine spices for rub, season the chicken, etc.) This made it much easier for me to ensure that the chicken, the sauce, and my sides would all get done at the same time. Carabbas also serves a sirloin marsala which is fabulous, so I think I will make this sauce with steak next time. *I used 3 slices of proscuitto because I love it so much. I served this dish with baked potatoes and salad.
What You'll Need:
Marsala Sauce:
1/3 cup butter
1 slice prosciutto, diced
2 teaspoons minced shallots
2 teaspoons minced garlic
2 4-ounce cans sliced mushrooms (drained)
1/4 cup marsala wine
1/4 teaspoon ground black pepper
1 cup chicken stock
2 teaspoons corn starch
1 teaspoon minced fresh parsley
2 tablespoons heavy cream
Chicken Spice:
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 marjoram
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
4 chicken breasts
What you'll Do:
Melt butter over low heat in a medium saucepan.
Turn heat up to medium/high to sauté the prosciutto in the melted butter for about 2-3 minutes (be careful not to burn the butter).
Add shallots and garlic and sauté for about 30 seconds.
Add marsala wine, simmer for another 30 seconds or so, then add mushrooms (drain off liquid) and black pepper.
Simmer over medium/high heat for 5 minutes.
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 to 4 minutes or until thick.
Remove pan from the heat, then cover it until needed.
Preheat barbecue grill on high heat.
Combine ingredients for chicken spice in a small bowl. Use your thumb and fingers to crush the spices in the 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.
Serve entree by arranging each chicken breast on a plate. Spoon one quarter of the marsala sauce over each serving of chicken.

1 comment:

Lauren said...

You make my day. :)