CARRABBA'S CHICKEN MARSALA (copycat)

Marsala Sauce:
1/3 cup buter
1 slice prosciutto, diced
2 teaspoons minced shallots
2 teaspoons minced garlic
2 4-oz can mushrooms, drained
1/4 cup 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 graound black pepper
1/2 teaspoon driedoregano
1/2 easpoon dried thyme
1/2 teaspooon dried parsley
1/4 teaspoon marjoram
1/4 teaspoon garlic powder

4 chicken breasts ( small butterfly cut double breats or large single breasts)
olive oil

1. Melt butter over low heat in a medium saucepan.
2. Turn heat up to medium/high to saute the prosciutto in the melted butter for about 2 - 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, the add muchrooms (drain off liquid) and black pepper. Simmer over meium/high heat for 5 minutes.
3. Dissolve corn starch in chicken stock. Add stock to the saucepan and simmer for an additional 5 minutes.
4. Add parsley and cream to the sauce and simmer for 3 - 4 minutes or until thick. Remove from heat, cover until needed.
5. 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.
6. Brush each chicken breast generously with olive oil. Sprinkle spice blend over both sides of each chicken breast and grill for 6 - 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.
7. Serve entree by arranging each chicken breast on a plate. Spoon one quarter of the marsala sauce over each serving of chicken and serve!