Chicken Marsala

I remember the first time I tried Chicken Marsala it was at a church event catered by Carrabba's Italian Grill.  I had never heard of Carrabba's or Chicken Marsala before and almost decided on the other entree option until I heard that there were mushrooms in the sauce (I love mushrooms btw).

I loved that dish so much that I kept hanging around until the end of the event, going back for more! Eventually, they loaded me up with a couple plates of leftovers, and I even made my roommates take a plate or two for me (such nice roomies)! I savored that stuff over the next few days and then made Dillon take me a couple times for date night until I got up the courage to try recreating it.

The sad thing is, I haven't been successful in recreating Carrabba's version (they probably use a specialty Marsala--or add crack or something), but my version is pretty dang good!! Maybe on our next trip to Europe I'll have to bring back a better Marsala than what they have at the grocery store.

Chicken Marsala

4 chicken breasts
1/4 c butter
1 slice prosciutto, diced
1 large shallot, diced
1 garlic clove, minced
8 ounces mushrooms, the better the mushroom, the better the flavor of the sauce
1/4 c marsala wine
1/2 c chicken stock
2 Tbsp heavy cream or unsalted butter, cold
Parsley
salt and pepper

Melt butter in skillet, add prosciutto, shallot, and minced garlic and cook for 1-2 mins.  Add mushrooms and cook for a few more mins. Add marsala and chicken stock and cook until liquid is reduced by half. Remove from heat and swirl in heavy cream or butter, and parsley.

While sauce is reducing, salt and pepper chicken and either grill or cook in a pan until done.

Spoon sauce over chicken and serve.