Grilled Chicken Marsala
Grilled herb chicken is elegantly paired with a delicate marsala cream sauce, ideal for serving over pasta, rice, or grilled potatoes.
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Instructions
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Preheat the grill to medium-high heat, then oil the grates before cooking.
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Brush chicken breasts with olive oil, then apply the combined rub mixture, cover, and refrigerate for 20 to 30 minutes.
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While chicken marinates, melt butter in a medium saucepan. Sauté prosciutto for 2 minutes, then add shallots and garlic until lightly browned.
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Add marsala wine, mushrooms, and black pepper; simmer for about 5 minutes. Stir in cornstarch dissolved in chicken stock. Add parsley and cream, then continue simmering until the mixture thickens.
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Remove sauce from heat, cover, and keep warm.
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Grill chicken breasts for 6 to 8 minutes per side, turning 90 degrees after 3 to 4 minutes for grill marks. Cook until an internal temperature of 165 F is reached.
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Remove chicken, then spoon 1/4 of the warm marsala sauce over each breast and serve.