Carrabba's Chicken Marsala

Marsala Sauce: 1/3 cup unsalted butter 1 slice prosciutto, diced* 2 tsp (1 medium) minced shallot* 2 tsp (2 large cloves) minced garlic* 8 oz sliced fresh mushrooms or 2 - 4 oz cans mushrooms, drained 1/4 cup marsala wine 1/4 tsp ground black pepper 1 cup chicken stock 2 tsp corn starch 1 tsp minced fresh parsley 2 Tblsp heavy cream *If you want any of these to disappear into the sauce, finely dice them! Chicken Spice Mixture: 1 1/4 tsp salt 1 tsp ground black pepper 1/2 tsp dried oregano 1/2 tsp dried thyme 1/2 tsp dried parsley 1/4 tsp marjoram 1/4 tsp garlic powder 4 chicken breasts (small butterfly cut double breasts or large single breasts) olive oil Steps: Melt butter on low in medium saucepan. Preheat grill or get your charcoal grill going. Increase heat to medium high; saute prosciutto in butter 2 - 3 minutes (be careful not to burn butter). Add shallot and garlic; saute 30 seconds. Add marsala wine, cook 30 seconds or so, then add mushrooms (drain liquid if using canned) and black pepper. Cook on medium high 5 minutes. Dissolve corn starch in chicken stock. Add stock to saucepan and cook 5 more minutes. Add parsley and cream to sauce and cook on medium 3 - 4 minutes or until thick. Remove from heat, cover until needed. Combine ingredients for the chicken spice in a small bowl. Crush spices to make a fine blend. (I used my spice grinder for this, which began life as a coffee grinder. You can use a mortar & pestle, or even your fingers.) Brush each chicken breast generously with olive oil. Sprinkle spice blend over both sides of each chicken breast and grill 6 - 8 minutes per side or until done. Give chicken a 1/4 turn on each side while grilling to get those cool crisscross grill marks. Arrange each chicken breast portion on plate. Stir and spoon a generous portion marsala sauce over each. Add your chosen carb and veggie; serve and prepare for yumminess!