CARRABB A ’ S ITALIAN GRILL

Marsala Di Carrabba

A CLASSIC CARRABBA COMBO, STEAK AND CHICKEN MARSALA IS A PROTEIN LOVE R’ S

DREAM. THE CHICKEN AND SAUCE CAN BE STARTED WHILE THE GRILL IS HEATING.

BOTH SHOULD COME TO THE TABLE HOT AND JUICY.

4 (4-ounce) boneless skinless chicken breasts

4 (4-ounce) sirloin steaks

1 1 / 2 teaspoons kosher salt 1 / 2 teaspoon pepper 3 tablespoons olive oil

1 large clove garlic, minced

1 small shallot, minced

1 cup large, stemmed, and sliced white mushrooms

1 / 4 cup all-purpose flour 2 ounces thinly sliced prosciutto

1 / 2 cup Marsala 4 tablespoons ( 1 / 2 stick) unsalted butter, cubed 2 tablespoons finely chopped parsley

1. Put the chicken breasts between 2 sheets of plastic wrap and lightly pound with a meat mallet until 1 / 4 -inch thick.

2. Season the chicken and steaks with salt and pepper.

3. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.

4. Heat the olive oil in a large skillet and stir in the garlic and shallot. When they have softened, add the mushrooms and sauté until lightly browned. Season with salt and pepper.

5. Dredge the flattened chicken in the flour. Move the mushrooms to the side of the skillet and sauté the chicken until browned on each side.

6. Sprinkle the prosciutto into the skillet and combine with the mushrooms and chicken. Lower the heat and pour in the Marsala. Bring the mixture to a boil, then reduce the heat to a low simmer.