Carrabba's Chicken Marsala
I searched for this recipe on-line. I found a link to it from a Knoxsville, TN news station that Carrabba's Italian Grill was the presenter for chicken marsala. It includes the spices for the chicken before grilling. WBIR.com-recipes
4 Servings
Time to make 40 min 30 min prep
Marsala Sauce
1/3 cup butter
1 slice prosciutto, diced
2 teaspoons minced shallots
2 teaspoons minced garlic
2 (4 ounce) cans mushrooms, drained
1/4 cup lombardo dry marsala wine
1 cup chicken stock
2 teaspoons cornstarch
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
4 chicken breasts
olive oil
1. 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 to 3 minutes; be careful not to burn butter, add shallots and garlic and sauté for about 30 seconds. Add marsala wine, simmer for another 30 seconds or so, then add mushrooms and black pepper. Simmer over medium high heat for 5 minutes.
2. Dissolve corn starch in chicken stock. Add stock to saucepan and simmer for an additional 5 minutes. Add parsley and cream to the sauce and simmer 3 to 4 minutes or until thick. Remove from heat, cover until needed.
3. Preheat barbecue grill on high heat. Combine ingredients for the chicken spice in a small bowl. Use your thumb and fingers to crush the spices in the bowl to make a finer blend.
4. Brush each chicken breast generously with olive oil. Sprinkle spice blend over both sides of 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 the criss cross grill marks.
5. Serve entree by arranging each chicken breast on a plate. Spoon one quarter of the marsala sauce over each serving of chicken and serve. Serves 4
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2 comments:
I am going to try this recipe, but I do not understand, I have eaten at Carrabba's a bazillion times and have never tasted shallots, and definitely no prosciutto in it. Perhaps the Carrabba's here does it different????
I have tried this one and found it to be very good...just not the same as Carrabba's. The prosciutto is consistent with my experiences at Carrabba's. The difference for me was it was "creamier" and I did not have Lombardo Marsala wine. So overall it is quite good...just not spot on like the Chicken Bryan recipe was.
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