Copycat Recipe For Carrabbas Chicken Marsala

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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



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.

COPYCAT CARRABBA'S CHICKEN MARSALA



Copycat Carrabba's Chicken Marsala image

Copycat Carrabba's Chicken Marsala Recipe. You just need a few ingredients, which are mostly staples in any kitchen. It will only take about 30 minutes of your time to prepare before you're sitting down with a delicious meal waiting on the table! Not only does it taste delicious, but it also smells incredible as you're cooking it in your kitchen.

Provided by Nesting Lane Indulge

Categories     Main Course

Time 30m

Number Of Ingredients 9

4 tbsp butter (divided)
4 boneless skinless chicken breast halves
4 shallots (chopped fine)
½ lb fresh mushrooms (sliced)
¼ cup dry marsala wine
½ cup heavy cream
1 tsp lemon juice
salt (to taste)
black pepper (to taste)

Steps:

  • Layout chicken breasts and using a meat mallet, pound chicken to make the chicken an even thickness.
  • Season chicken with salt and pepper.
  • Place a large skillet over medium/high heat.
  • Add 2 tablespoons of the butter and melt
  • Add chicken and saute approx 2 minutes per side, or until lightly brown.
  • Remove chicken from pan, and set aside for later
  • In the skillet, add the other 2 tablespoons of butter, and melt.
  • Add mushrooms and shallots. Cook, stirring often until the fresh mushrooms are lightly browned.
  • Add in the dry marsala wine and bring to a boil. Stirring occasionally. Scrape the browned scraps on the bottom of the pan to mix incorporate into the sauce.
  • Add lemon juice, and heavy cream, and return to a boil
  • Season with salt and pepper to taste
  • Add chicken back into the pan and heat for approx 3 minutes, or until heated through, no longer pink in the center and when pierced, the juices run clear.

Nutrition Facts : Calories 378.4 kcal, Carbohydrate 6.5 g, Protein 28.1 g, Fat 25.8 g, SaturatedFat 14.8 g, Cholesterol 146.8 mg, Sodium 255.6 mg, Fiber 0.6 g, Sugar 1.3 g, ServingSize 1 serving

CARRABBA'S® CHICKEN MARSALA



Carrabba's® Chicken Marsala image

This classic Italian chicken dish gets Carrabba's® special touch with lots of prosciutto, Marsala wine, and chopped fresh parsley.

Provided by Allrecipes Member

Yield 1

Number Of Ingredients 10

1 (8 ounce) boneless, skinless chicken breast, pounded thin
¼ cup sliced button mushrooms
2 teaspoons yellow onion, finely chopped
½ cup dry Marsala wine
1 thin slice prosciutto ham, cut into 1/4-inch strips
½ stick unsalted butter
¼ cup Flour
1 pinch Salt
¼ teaspoon Black pepper
¼ cup Italian parsley, finely chopped

Steps:

  • Lightly season chicken with salt and black pepper. Heat oil or clarified butter over medium high heat in a saute pan. Once the oil is hot, lightly dredge the chicken in flour and add to saute pan.
  • Cook chicken for 2-3 minutes until browned and then flip over. Cook about 1 minute more, add the mushrooms and cook for another minute. When chicken is almost finished, add the Marsala wine, prosciutto, onion, a pinch of salt and black pepper, and allow the wine to reduce by 85%. When most of the wine has been evaporated, remove pan from heat and toss the chicken and mushrooms well. Allow the pan to cool for a minute. The wine should be almost all evaporated and reduced to a thick syrup.
  • Cut the butter into small cubes (about 6). Return the pan to low heat and, using a wire whip, fold the butter into the reduced wine one cube at a time. Stir constantly as you add the butter. Do not allow the sauce to get too hot or it will separate. Once all the butter is folded in, add chopped parsley and toss.
  • Place the sauteed chicken on the plate and spoon the remaining sauce over the chicken. Serve with your favorite side of pasta or vegetable.

Nutrition Facts : Calories 1008.5 calories, Carbohydrate 43.5 g, Cholesterol 259.9 mg, Fat 51.6 g, Fiber 1.8 g, Protein 59.1 g, SaturatedFat 30.8 g, Sodium 468 mg, Sugar 10.5 g

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