Ingredients
Marsala Sauce:
1/3 cup butter
1 slice prosciutto, cut fine
2 teaspoons minced shallots
24 oz fresh mushrooms, sliced
1/4 cup marsala wine
1/8 teaspoon ground black pepper (pinch)
1 cup beef broth
2 tablespoons corns starch
2 tablespoons heavy cream or 1/2 and 1/2
Chicken Spice: 1 1/4 teaspoons salt (preferably Redmond Sea Salt)
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/8 teaspoon garlic powder
4 chicken breasts, skinned
Olive oil |
Directions
Sauce: Clean, stem and slice mushrooms and cook in salted boiling water in its own pot. In second pan: melt butter over low heat in a medium saucepan. Turn heat up to medium high to saute the shallots in the melted butter for about 3 minutes or until they become translucent. Then add prosciutto and saute for 2 to 3 minutes. Be careful not to burn the butter. Add Marsala wine, simmer for another 30 seconds. Add beef broth (leave out a little beef broth to mix with the corn starch) and simmer for about 5 minutes. Pour in corn starch and beef broth mixture and cook until thick. Add heavy cream or 1/2 and 1/2. When mushrooms are fully cooked, drain and rinse and add to sauce mixture. Cover, set aside on warm.
Chicken: In bowl, mix all of the spice ingredients together and crush to a course powder or put in a small food processor and chop to a course powder. Coat chicken generously with olive oil and rub spice mixture evenly on both sides of the chicken. 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.
Serve: Serve entree by arranging each chicken breast on a plate and spoon Marsala sauce over each serving of chicken and serve. |
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