Best 3 Carrabbas Chicken Marsala Recipes
Indulge in the exquisite flavors of chicken marsala, a classic Italian dish that tantalizes the taste buds with its rich, savory sauce and tender chicken. This delectable dish is made with succulent chicken breasts lightly coated in seasoned flour and pan-seared to perfection, creating a golden-brown crust that locks in the natural juices. The chicken is then simmered in a luscious sauce made from Marsala wine, mushrooms, shallots, garlic, and fresh herbs. The result is a symphony of flavors that will transport you to the heart of Italy. Served over a bed of pasta or creamy polenta, chicken marsala is a culinary masterpiece that will leave you craving for more.
This carefully curated article presents a collection of chicken marsala recipes that cater to various dietary preferences and culinary skills. Whether you're a seasoned chef looking to elevate your cooking repertoire or a home cook seeking a flavorful and impressive dish, you'll find a recipe here that suits your needs. From the classic chicken marsala with its traditional ingredients to variations that incorporate sun-dried tomatoes, spinach, or artichoke hearts, this article offers a diverse selection of recipes to satisfy every palate. Additionally, gluten-free and dairy-free adaptations are also included, ensuring that everyone can enjoy the delightful experience of chicken marsala.
COPYCAT RECIPE FOR CARRABBA'S CHICKEN MARSALA
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
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
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
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 CARRABBA'S CHICKEN MARSALA
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
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
Tips:
- To achieve the best flavor, use high-quality ingredients. Opt for free-range chicken, fresh mushrooms, and a good quality Marsala wine.
- Don't overcrowd the pan when searing the chicken. This will prevent the chicken from cooking evenly.
- Cook the chicken until it reaches an internal temperature of 165°F (74°C). This will ensure that the chicken is cooked through and safe to eat.
- Use a good quality Marsala wine. A dry Marsala is best for this recipe.
- Don't boil the Marsala wine. Bring it to a simmer and then reduce the heat to low.
- Add the cream at the end of the cooking process. This will prevent the cream from curdling.
- Serve the chicken Marsala immediately, over pasta or rice.
Conclusion:
This chicken Marsala recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, the sauce is rich and flavorful, and the whole dish comes together in under an hour. So next time you're looking for a quick and easy dinner idea, give this chicken Marsala recipe a try. You won't be disappointed!
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