Personalized Chef Aprons and More!
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
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
Preheat barbecue grill on high heat. Combine ingredients
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 the criss cross 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.