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.
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.
posted by granola girl at 8:54 PM
2 Comments:
Holy sweet deliciousness Batman!
Oh, and since I know you care, I didn't make it just like this. First off, I subbed out the butter for 5 Tablespoons margarine, the chicken stock with vegetable broth, the heavy cream with a vegan replacement, and the chicken breasts with Portobello mushrooms. Also, since I had no clue what prosciutto is, and dictionary.com told me that it was a cut of italian ham, and google images made it look like a thick slice of bacon I used 4 slices of fakon. It worked.
Explanations are below:
1) To make vegan heavy cream substitute you will need:
1/2 block of silken tofu (extra firm) and 1/2 cup of plain soy milk. Blend in blender (do not use mixer) until thick and creamy and there are no more lumps. Set it aside.
2) For Portobello mushrooms cut in half like one would cut a bagel. This gives you twice as much mushroom, and helps the middle cook all the way.
3) Also, I didn't have a grill, so I cooked them in a pan instead. It turned out just fine.
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