Recipe: Carrabba's Marsala Sauce with Chicken

CARRABBA'S MARSALA SAUCE WITH CHICKEN
Source: Carrabba's Italian Grill

4 skinless, boneless chicken breast halves
1 tablespoon olive oil
1 tablespoon clarified butter
8 ounces sliced mushrooms (shiitake, cremini, white or a combination)
2 ounces prosciutto, sliced into thin strips
1 large shallot, finely chopped
1/2 cup dry Marsala wine
1/4 cup chicken or veal stock*
1 tablespoon chopped Italian parsley
1/4 cup (1/2 stick) cold, unsalted butter
Kosher salt and freshly ground pepper to taste

Brush the chicken breast halves with olive oil. Grill or pan-fry until cooked through, about 8 to 10 minutes. Remove to a plate and cover to keep warm.

Meanwhile, in a saute pan, melt the clarified butter over medium-high heat. Add the mushrooms, prosciutto and shallot and cook until the shallots are translucent, 3 to 4 minutes.

Add the wine and stock, increase the heat and cook until liquid is reduced by more than half, about 5 minutes.

Reduce the heat to low; add the parsley and butter. When the butter is melted, season to taste with salt and pepper. Add the cooked chicken to the pan and swirl to coat with the sauce.

Serve the chicken topped with the sauce.

*Tester's note: Use prepared chicken stock or reconstitute veal stock from a concentrated paste. Vegetarians may use a mushroom stock paste instead.

VARIATION:
We've included instructions for serving this sauce with chicken, but you can also serve it with another meat, with vegetables or over pasta or a baked potato.

Makes 4 servings
From: Atlanta Journal-Constitution, Eveningedge.com