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Carrabba's Chicken Marsala

  Marsala Sauce:
    1/3 cup butter
    1 slice prosciutto, diced
    2 teaspoons minced shallots
    2 teaspoons minced garlic
    2 4 ounce cans mushrooms, drained
    1/4 cup Lombardo dry 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 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 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.