Copycat Recipe For Carrabbas Chicken Marsala

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COPYCAT RECIPE FOR CARRABBA'S CHICKEN MARSALA



Copycat Recipe for Carrabba's Chicken Marsala image

A clone dish from Carrabba's Restaurant. I have not tried this yet, but will soon and add more comments. Sounds wonderful!

Provided by Marie

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 tablespoons butter
4 boneless skinless chicken breast halves
4 shallots, chopped fine
1/2 lb mushroom, sliced
1/4 cup dry marsala
1/2 cup heavy cream
1 teaspoon lemon juice

Steps:

  • Pound chicken breasts to even out thickness and lightly salt and pepper.
  • In large skillet, saute chicken in 2 T melted butter until lightly browned, about 2 minutes per side.
  • Remove from pan and set aside.
  • Melt remaining butter in pan and add shallots and mushrooms.
  • Cook until mushrooms are lightly browned.
  • Add Marsala and bring to a boil, scraping browned bits from bottom of pan.
  • Add cream and lemon juice and return to a boil.
  • Season with salt and pepper.
  • Return chicken to pan for about 3 minutes to reheat and finish cooking.
  • Serve with buttered fettucini.

CARRABBA'S CHICKEN MARSALA



Carrabba's Chicken Marsala image

I searched for this recipe on-line. I found a link to it from a Knoxsville, TN news station that Carrabba's Italian Grill was the presenter for chicken marsala. It includes the spices for the chicken before grilling. WBIR.com-recipes. Update: I always use 8 oz. fresh mushrooms and add them while sauteeing the shallots, so changed the recipe to my way of making it. Also can add more cornstarch for a thicker sauce, but start with the stated amount and add more to liking.

Provided by diner524

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

1/3 cup butter
1 slice prosciutto, diced
2 teaspoons minced shallots
2 teaspoons minced garlic
8 ounces fresh mushrooms
1/4 cup lombardo dry marsala wine
1 cup chicken stock
2 teaspoons cornstarch
1 teaspoon minced fresh parsley
2 tablespoons heavy cream
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
4 chicken breasts
olive oil

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.

COPYCAT RECIPE FOR CARRABBA'S CHICKEN MARSALA RECIPE - (4/5)



Copycat Recipe for Carrabba's Chicken Marsala Recipe - (4/5) image

Provided by rhodges8

Number Of Ingredients 7

4 tablespoons butter
4 boneless skinless chicken breast halves
4 shallots, chopped fine
1⁄2 lb mushroom, sliced
1⁄4 cup dry marsala
1⁄2 cup heavy cream
1 teaspoon lemon juice

Steps:

  • Pound chicken breasts to even out thickness and lightly salt and pepper. In large skillet, saute chicken in 2 T melted butter until lightly browned, about 2 minutes per side. Remove from pan and set aside. Melt remaining butter in pan and add shallots and mushrooms. Cook until mushrooms are lightly browned. Add Marsala and bring to a boil, scraping browned bits from bottom of pan. Add cream and lemon juice and return to a boil. Season with salt and pepper. Return chicken to pan for about 3 minutes to reheat and finish cooking. Serve with buttered fettucini.

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