Tuesday, October 25, 2011

Tempt My Tummy Tuesday

Tempt my Tummy Tuesdays

So We have been to Carrabba's a few times. I even got a gift card from my dear friend Pegan at my baby shower.
We have had no luck at the restaurant. I love their bread but never like the dishes I order for some reason. I'd just rather eat somewhere else for the amount of the dish, quality, how packed the restaurant is, the wait... etc. I'd rather go to Logan's or Rosie's. But sometimes my church caters Carrabba's and they always have some type of Pasta, Salad and Chicken Marsala and its to die for!


Carrabbas Chicken Marasala
Submitted By: Debbie Smith
Serves: 4
Prep. Time: 1:00

1 – 1 1/2 lbs. boneless, skinless chicken breasts
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. dried marjoram
1/4 tsp. garlic powder
olive oil – as needed
1/3 cup real butter
1 slice prosciutto - diced
2 tsp. minced shallots
2 tsp. minced garlic
1/4 cup Marsala wine
(2) 4 oz. cans sliced mushrooms - drained
1/4 tsp. ground black pepper
2 tsp. corn starch
1 cup cold chicken broth
1 tsp. minced fresh parsley
2 Tbls. heavy whipping cream

-Pound chicken breasts with the flat side of a meat mallet or the bottom of a glass until thin.
-Either in a mortar or on a small plate, combine first 7 ingredients. Grind together ingredients with a pestle or the bottom of a glass.
-Coat chicken lightly with olive oil. Use spice mixture to coat chicken evenly; place in the refrigerator until needed.
-In a saucepan over medium-high heat, melt butter. Add prosciutto, shallots, and garlic and sauté for 30 seconds. Add Marsala to pan and simmer for 30 seconds. Add mushrooms and black pepper and simmer for 5 minutes, stirring occasionally. Reduce heat to medium.
-Dissolve corn starch in chicken broth, then add to saucepan. Simmer for 5 minutes, stirring often.
-Add parsley and cream to saucepan and simmer for 3 - 4 minutes, or until thick. Remove from heat and cover until needed.
-Grill coated chicken over a medium flame for 5 - 7 minutes per side, or until cooked through.
-Place grilled chicken on individual serving plate and spoon sauce over chicken.

and does anyone know the Olive Oil dipping sauce recipe they use to dip their bread in before the meal comes out?

Maybe something like this?
just tap a little of these items in a mortar and pestle and then ground away to desired consistincy.
all dried herbs.
garlic powder or fresh
onion powder just a little of this if desired
hot pepper flakes
parmesean cheese the can kind works the best. I hate it but for this it is drier.
balsamic vinegar. just a small amount
I actually use cheap balsamic and boil it down till it is half, that makes it thicker and sweeter. not as tangy! Like the expensive balsamic

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