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1 – 1 1/2 lbs. boneless, skinless chicken breasts
1 1/4 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon dried marjoram
1/4 teaspoon garlic powder
olive oil
1/3 cup salted butter
1 slice prosciutto – diced
2 teaspoons minced shallots
2 teaspoons minced garlic
1/4 cup Marsala wine
(2) 4 oz. cans sliced mushrooms – drained
1/4 teaspoon ground black pepper
2 teaspoon corn starch
1 cup cold chicken broth
1 teaspoon minced fresh parsley
2 tablespoons heavy cream
Pound chicken breasts until thin. In a bowl, combine the salt, 1 tsp. black pepper, oregano, thyme, parsley, marjoram and garlic powder. Coat chicken lightly with olive oil. Use the spice mixture to coat chicken evenly; place in the refrigerator until needed.
In a saucepan over medium-high heat, melt butter. Add prosciutto, shallots, and garlic and sauté for about 30 seconds. Add Marsala to pan and simmer for 30 seconds. Add mushrooms and black pepper and simmer for 5 minutes, stirring occasionally. Reduce heat to medium.
Dissolve corn starch in chicken broth, then add to saucepan. Simmer for 5 minutes, stirring often. Add parsley and cream to saucepan and simmer for 3 – 4 minutes, or until thick. Remove from heat and cover until needed.
Grill coated chicken over a medium flame for 5 – 7 minutes per side, or until cooked. Place grilled chicken on individual serving plate and spoon sauce over chicken.
1 1/4 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon dried marjoram
1/4 teaspoon garlic powder
olive oil
1/3 cup salted butter
1 slice prosciutto – diced
2 teaspoons minced shallots
2 teaspoons minced garlic
1/4 cup Marsala wine
(2) 4 oz. cans sliced mushrooms – drained
1/4 teaspoon ground black pepper
2 teaspoon corn starch
1 cup cold chicken broth
1 teaspoon minced fresh parsley
2 tablespoons heavy cream
Pound chicken breasts until thin. In a bowl, combine the salt, 1 tsp. black pepper, oregano, thyme, parsley, marjoram and garlic powder. Coat chicken lightly with olive oil. Use the spice mixture to coat chicken evenly; place in the refrigerator until needed.
In a saucepan over medium-high heat, melt butter. Add prosciutto, shallots, and garlic and sauté for about 30 seconds. Add Marsala to pan and simmer for 30 seconds. Add mushrooms and black pepper and simmer for 5 minutes, stirring occasionally. Reduce heat to medium.
Dissolve corn starch in chicken broth, then add to saucepan. Simmer for 5 minutes, stirring often. Add parsley and cream to saucepan and simmer for 3 – 4 minutes, or until thick. Remove from heat and cover until needed.
Grill coated chicken over a medium flame for 5 – 7 minutes per side, or until cooked. Place grilled chicken on individual serving plate and spoon sauce over chicken.
