Tender grilled chicken breast in a brown wine sauce with mushrooms and prosciutto. I had Chicken Marsala for the first time in St. Louis, in Little Italy, affectionately know as The Hill. I can't remember the restaurants name but the food was amazing. It was a bone-in half chicken ladled with this Italian brown sauce. I am using a breast for this recipe but you can use any part of the chicken you prefer. Buy or make up your own Italian Seasoning for this recipe.
Prep Time10 minsCook Time35 minsTotal Time45 mins
⅓ cup butter
1 slice prosciutto, diced
2 teaspoons minced shallots
1 clove minced garlic
8 ounces mushrooms, sliced
¼ cup marsala wine
¼ teaspoon ground black pepper
1 cup chicken stock
2 teaspoons cornstarch
1 teaspoon minced fresh parsley
2 Tablespoons heavy cream
2 teaspoons dried Italian Seasoning
1 ¼ teaspoons salt
1 teaspoon ground black pepper
¼ teaspoon garlic powder
2 chicken breasts ( small butterfly cut double breasts or large single breasts)olive oil
1Melt butter over low heat in a medium saucepan.
2Turn heat up to medium/high to sauté the prosciutto, shallots, and garlic in the melted butter and sauté for about 30 seconds (be careful not to burn butter), then add the mushrooms and sauté for about 5 minutes or until softened. Add marsala wine and black pepper. Simmer over medium/high heat for 5 minutes.
3Dissolve corn starch in chicken stock. Add stock to the saucepan and simmer for an additional 5 minutes.
4Add parsley and cream to the sauce and simmer for 3 - 4 minutes or until thick. Remove from heat, cover until needed.
5Preheat 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.
6Brush each chicken breast generously with olive oil. Sprinkle spice blend over both sides of each chicken breast and grill for 6 - 8 minutes per side or until done. Give chicken a one quarter turn on each side while cooking to make the crisscross grill marks.
7Serve entree by arranging each chicken breast on a plate. Spoon one half of the marsala sauce over each serving of chicken and serve.
Ingredients
⅓ cup butter
1 slice prosciutto, diced
2 teaspoons minced shallots
1 clove minced garlic
8 ounces mushrooms, sliced
¼ cup marsala wine
¼ teaspoon ground black pepper
1 cup chicken stock
2 teaspoons cornstarch
1 teaspoon minced fresh parsley
2 Tablespoons heavy cream
2 teaspoons dried Italian Seasoning
1 ¼ teaspoons salt
1 teaspoon ground black pepper
¼ teaspoon garlic powder
2 chicken breasts ( small butterfly cut double breasts or large single breasts)olive oil
Directions
1Melt butter over low heat in a medium saucepan.
2Turn heat up to medium/high to sauté the prosciutto, shallots, and garlic in the melted butter and sauté for about 30 seconds (be careful not to burn butter), then add the mushrooms and sauté for about 5 minutes or until softened. Add marsala wine and black pepper. Simmer over medium/high heat for 5 minutes.
3Dissolve corn starch in chicken stock. Add stock to the saucepan and simmer for an additional 5 minutes.
4Add parsley and cream to the sauce and simmer for 3 - 4 minutes or until thick. Remove from heat, cover until needed.
5Preheat 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.
6Brush each chicken breast generously with olive oil. Sprinkle spice blend over both sides of each chicken breast and grill for 6 - 8 minutes per side or until done. Give chicken a one quarter turn on each side while cooking to make the crisscross grill marks.
7Serve entree by arranging each chicken breast on a plate. Spoon one half of the marsala sauce over each serving of chicken and serve.
