Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
- 4 skinless, boneless chicken breasts
- Marsala Sauce:
- 1/3 cup butter
- 1/4 cup marsala wine
- 1/4 cup chicken stock (cold)
- 2 4 ounce cans mushrooms, drained
- 1 slice prosciutto, diced
- 2 tablespoons heavy cream
- 2 teaspoons shallots, minced
- 4 cloves garlic, minced
- 2 teaspoons corn starch
- 1/4 teaspoon black pepper
- 1 teaspoon fresh parsley, minced
- Chicken Rub:
- 1 1/4 teaspoons salt
- 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 ground black pepper
Preparation:
Brush chicken breasts with olive oil. Combine rub mixture and apply to chicken breasts. Cover and refrigerate. In a medium sauce pan melt butter over a low heat. Increase temperature and add prosciutto and sauté for 2 minutes. Add shallots and garlic and sauté until lightly browned. Add marsala wine, mushrooms and black pepper. Simmer for about 5 minutes. Dissolve cornstarch in chicken stock and pour into sauce pan. Stir until well combined. Add parsley and cream and continue simmering until the mixture thickens. Remove from heat and cover. Preheat grill.Grill chicken breasts for about 6 to 8 minutes per side. After 3 to 4 minutes give each breast a 90 degree turn on the grill to create crisscross marks. When completely cooked remove chicken from grill and place on a plate. Spoon 1/4 of the marsala mixture over each breast and serve.
