CARRABBAS CHICKEN RECIPES

Steps:

• Melt butter over low heat in a medium saucepan. Turn heat up to medium high to sauté the prosciutto in the melted butter for about 2 to 3 minutes; be careful not to burn butter, add shallots and mushrooms and sauté for about until vegetables are tender then add the garlic and saute another 30 seconds. Add marsala wine, simmer for another 30 seconds or so, then add black pepper. Simmer over medium high heat for 5 minutes.
• Dissolve corn starch in chicken stock. Add stock to saucepan and simmer for an additional 5 minutes. Add parsley and cream to the sauce and simmer 3 to 4 minutes or until thick. Remove from heat, cover until needed.
• Preheat barbecue grill on high heat. Combine ingredients for the chicken spice in a small bowl. Use your thumb and fingers to crush the spices in the bowl to make a finer blend.
• Brush each chicken breast generously with olive oil. Sprinkle spice blend over both sides of 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 the criss cross grill marks.
• Serve entree by arranging each chicken breast on a plate. Spoon one quarter of the marsala sauce over each serving of chicken and serve. Serves 4.

Steps:

• In a large stockpot (16 quart minimum / 20 quart recommended) heat olive oil under fairly low to medium heat.
• "Sweat" onion, celery, green pepper and some salt (to draw off moisture) for perhaps 30 minutes -- this is lower than browning, and makes the veggies somewhat translucent. I covered, and mixed every few minutes to prevent browning.
• Add carrots, garlic, some white pepper and some black pepper, and continue to heat under "sweat" conditions while mixing now and then.
• Add chicken stock, chicken breasts, tomatoes and potatoes -- and of course some more white pepper and black pepper.
• Cover and simmer on low heat for 1.5 to 2 hours (or use crock pot?).
• Remove chicken and let cool and stand to shred.
• Add chopped parsley and return the shredded chicken to the soup.
• Salt to taste at this point, and add more white and black pepper if your tongue is not twitching a bit when you sample. ;-).
• Simmer while cooking ditalini (or other stubby pasta).
• Serve soup over cooked pasta to taste.
• Note: Like many soups, this may be better made the day before and then served when needed. We will freeze some for ready-made meals and I think it will work out well.