The Farmer Family Cookbook

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Not a Weight Watcher type dish!! I got this recipe from a cooking class at Carraba's Restaurant.

Ingredients

• 10.0666666666667 standard bottle sweet dry Marsala wine
• 1.50.1 lbs butter sliced in small pieces
• .50.0333333333333 large sweet chopped onion
• 1.50.1 tbsp olive oil
• 20.133333333333 oz proschiutto chopped in small pieces
• 10.0666666666667 lb sliced or chopped mushrooms
• 10.0666666666667 handful chopped Italian parsley
• Salt to taste
• Pepper to taste
• 151 bonesless skinless chicken breasts
• Balsamic vinagerette
• Seasoned dry rub

Steps

1. Dip chicken breasts in a balsamic vinagerette (any brand will do) and sprinkle liberally with a seasoned dry rub. Use the recipe in this cookbook. Grill the chicken breasts either inside or outside house until they are done and then keep them warm until the sauce is done. In a large sauce pan that is low and open so that evaporation can take place easier, pour the bottle of Marsala wine and reduce to about 1/4-1/2 cup of syrup in the bottom of pan. Then add one small piece of butter at a time, whisking constantly. Keep adding the butter until all is melted and incorporated. Keep this warm and incorporated by whisking often. It will separate very easily. In a skillet add olive oil, mushrooms, proschiutto, onion and parsley and saute until wilted and done. You can use white button mushrooms, but baby portbellos are really good. Arrange chicken on a platter and combine mushroom mixture to wine mixture and pour over the top and serve!