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Chicken Marsala Recipe

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This recipe for Chicken Marsala, by , is from The Johnson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Barbara Melton


⅓ c. butter
1 slice prosciutto, diced
2 tsp. minced shallots
2 tsp. minced garlic
2 (4oz) cans mushrooms, drained
c. lombardo dry marsala wine
tsp. ground black pepper
1 c. chicken stock
2 tsp. corn starch
1 tsp. minced fresh parsley
2 T. heavy cream

Chicken Spice:
1 tsp. salt
1 tsp. ground black pepper
tsp.dried oregano
tsp.dried thyme
tsp.dried parsley
tsp. marjoram
tsp. garlic powder

4 chicken 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 to 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 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 to 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 to 8 minutes per side or until done. Give chicken a one quarter turn on each side while cooking to make criss cross grill marks. Serve entree by arranging each chicken breast on plate. Spoon one quarter of the marsala sauce over each serving of chicken and serve.

Number Of Servings:
Number Of Servings:




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