Chicken Marsala

I found this recipe on the Web. They claim it's Carrabba's Chicken Marsala, I'm not sure I believe them, but here it is anyway.

Marsala Sauce:
1/3 cup butter
1 slice prosciutto, diced
2 teaspoons minced shallots
2 teaspoons minced garlic
2 4-oz can 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

4 chicken breasts ( small butterfly cut double breasts or large single breasts)
olive oil

Melt butter over low heat in a medium saucepan.

Turn heat up to medium/high to saute the prosciutto in the melted butter for about 2 - 3 minutes (be careful not to burn butter), add shallots and garlic and saute 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 - 4 minutes or until thick. Remove from heat, cover until needed.

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.

Brush 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.

Serve entree by arranging each chicken breast on a plate. Spoon one quarter of the marsala sauce over each serving of chicken and serve.

What Looked Good Soup

Last week I went to the store and bought a bunch of random veggies and made a soup/stew. Here's the fall-out.

1 bunch radishes, thinly sliced
3 large carrots, sliced on the diagonal
1 med red onion, sliced
1 red pepper, sliced
2 med tomatoes, diced
1 yellow squash, thinly sliced
1 acorn squash, diced
4 cups vegetable broth (chicken broth would sustitute nicely for those who like it better)
1 bunch green onions, chopped
1-2 cups mushrooms, "measured" then cut into bite sized pieces
thyme
majorum
salt
pepper

Prepare all vegetables and put in slow cooker. Add broth to cover. If more broath is needed add water to cover. Add spices to taste. I went light on the thyme and majorum because of their strong flavors, and should have put more in.

Cook on low 6 hours or high 3, until all vegetables are done. Serve. Makes a ton.