07 Mar 2012 Impressive Chicken Marsala Recipe!
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Is there a big dinner coming up? Want to impress your friends and company? Then I have the perfect recipe. Now, no one said it would be easy…. but it will be worth it! This Chicken Marsala Recipe is the perfect main dish! This includes perfectly basted and grilled chicken breasts, fresh mushrooms and prosciutto accompanied by a rich Marsala sauce. I have found that garlic mashed potatoes and green beans with romano crumbs are the perfect companions to this dish. For this Chicken recipe the trick is using fresh ingredients, follow the recipe precisely and create both the grill baste and Grill seasoning! Of course you can enjoy this dish with a delish app like salami and mozzarella or tomato basil mozzarella, and a nice bottle of wine.

Prepare ahead of time:

Grill Baste:
In bowl mix: 1/2 olive oil,1/4 cup red wine vinegar, 2 Tbs lemon juice, 1Tbs Dijon Mustard, 1 1/2 Tbs Sugar and fresh Parsley.
On stove cook: 2 Tbs Butter, 1 finely chopped yellow onion, 4 minced garlic cloves- Cook until onion is translucent.
Add: 2 Tbs flour then whisk in wet ingredients from bowl. Cook until thickened. Refrigerate or leave at room temp until time to use. Brush on grill and Chicken before Grilling

Grill Seasoning:
1/4C salt, 2Tbs black pepper,1 1/2 tsp granulated garlic, 1 1/2 tsp granulated onion, 1 1/2 tsp oregano,1/4 tsp crushed red pepper. Mix. Keep is cool dry place and use on any grilled meats.

Carrabba’s Italian Grill Recipe. Copyright 2008, John Wiley and Sons, Inc.

Chicken Marsala

By corilaw27 Published: March 7, 2012

  • Yield: 4 Servings
  • Prep: 40 mins
  • Cook: 30 mins
  • Ready In: 1 hr 10 mins

Is there a big dinner coming up? Want to impress your friends and company? Then I have the perfect recipe. Now, no one said it …

Ingredients

Instructions

  1. Cook butter and muschrooms about 5 minutes. Add Prosciutto and mushrooms cook about 2 more min. Add flour and mix quickly. Add Marsala and broth, bring to a boil, Stir until thickened. Pour over Chicken breasts, top with parsley and serve.
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