Carrabba's Chicken
by Todd Wilbur
Menu Description: Fire-roasted chicken
breast topped with mushrooms, prosciutto and our Florio Marsala wine sauce."
For Carrabba's
clones, this recipe tops the list in numbers of requests that roll in. To
reverse engineer this big-time favorite entree, we ordered our dish to go, with
the sauce on the side, to better attack each element separately in the
underground lab. Recreating the secret sauce is easy enough with a couple small
cans of sliced mushrooms, a bit of prosciutto, marsala wine, shallots, garlic and
some other good stuff. As for cooking up your chicken, make sure your barbecue
grill is good and hot. The restaurant chain grills the chicken breasts over a
very hot real wood fire, so crank that grill up high enough to get the flames
nipping at your chicken. And if your grill has a lid, keep it open.
1/3 cup butter
1 slice prosciutto,
diced
2 teaspoons minced shallots
2 teaspoons minced garlic
2 4-ounce cans sliced
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 ground black
pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon marjoram
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
4 chicken breasts (small
butterfly cut double breasts or large single breasts)
olive oil
1. Melt butter over low heat
in a medium saucepan.
2. Turn heat up to
medium/high to sauté the prosciutto in the melted
butter for about 2-3 minutes (be careful not to burn the butter). Add shallots
and garlic and sauté for about 30 seconds. Add marsala wine, simmer for another 30 seconds or so,
then add mushrooms (drain off liquid) and black pepper. Simmer over medium/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 to 4 minutes or until thick. Remove pan from the
heat, then cover it until needed.
5. Preheat barbecue grill on
high heat. Combine ingredients for 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 to 8 minutes per side or until done. Give chicken a
one-quarter turn on each side while cooking to make 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
it up. (http://www.topsecretrecipes.com)
Serves 4.