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carrabba’s chicken marsala

Carrabba’s Chicken Marsala Recipe

Carrabba's Chicken Marsala is a popular Italian-American dish that has been around since the 1980s. It is a delicious combination of chicken, mushrooms, and Marsala wine, all cooked together in a flavorful sauce.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Dinner
Cuisine: Italian
Keyword: carrabba’s chicken marsala recipe
Servings: 2
Calories: 450kcal

Equipment

  • Large skillet
  • Wooden spoon
  • Cutting BoardKnife
  • etc

Ingredients

  • 2 Divine Boneless Skinless Chicken Breasts, a canvas for culinary magic.
  • 1/2 Cup of Marsala Wine a generous pour of Italian nectar to infuse your dish with depth.
  • 2 Tablespoons of All-Purpose Flour a light dusting to grace your chicken with a golden coat.
  • 1 Tablespoon of Butter a luscious pat to add a final touch of richness and silkiness.
  • 1 Tablespoon of Extra Virgin Olive Oil a drizzle of liquid gold to sauté your chicken to perfection.
  • 1 Shallot Finely Chopped, a delicate aromatic addition to elevate the flavor profile.
  • 4 Ounces of Velvet Mushrooms Sliced, a medley of fungi to add earthy richness.
  • 1/2 Cup of Heavenly Chicken Stock a broth of flavor to enhance the savory symphony.
  • 1 Tablespoon of Freshly Chopped Parsley a vibrant sprinkle of green freshness.
  • Salt and Freshly Ground Black Pepper to Taste, a pinch and grind of seasoning magic to balance and perfect your creation.

Instructions

  • Pat dry the boneless, skinless chicken breasts with paper towels.
  • Season the chicken breasts with salt and freshly ground black pepper.
  • Lightly dust the chicken breasts with all-purpose flour, ensuring an even coating.
  • In a large skillet or frying pan, heat the extra virgin olive oil over medium-high heat.
  • Add the floured chicken breasts to the skillet and sauté until they achieve a golden brown color on both sides. This should take approximately 4-5 minutes per side.
  • Once golden brown, transfer the chicken to a plate and set aside.
  • In the same skillet, add finely chopped shallot and sliced mushrooms.
  • Sauté the mushrooms and shallots until they are tender and lightly browned.
  • Pour the Marsala wine into the skillet, using it to deglaze the pan by scraping up any flavorful bits from the bottom.
  • Allow the Marsala wine to simmer and reduce by half.
  • Pour in the heavenly chicken stock, stirring to combine.
  • Bring the mixture to a gentle simmer, allowing the flavors to meld.
  • Return the sautéed chicken breasts to the skillet, nestling them into the mushroom and Marsala mixture.
  • Simmer the chicken in the sauce until it's cooked through and reaches an internal temperature of 165°F (74°C).
  • Once the chicken is cooked, add a tablespoon of butter to the sauce, swirling it in for richness.
  • Sprinkle freshly chopped parsley over the dish for a burst of freshness.
  • Plate the chicken Marsala, spooning the mushroom and Marsala sauce over the top.
  • Garnish with additional fresh parsley if desired.
  • Delight in the savory and rich flavors of Carrabba’s Chicken Marsala, a classic Italian dish made right in your own kitchen.

Notes

  • For a richer flavor, use a dry sherry instead of Marsala wine.
  • If you don’t have fresh herbs on hand, you can substitute dried herbs.
  • To make the dish a little lighter, use low-sodium chicken broth.
  • If you prefer a thicker sauce, combine 1 tablespoon of cornstarch with 2 tablespoons of cold water and add it to the sauce.
  • To keep the chicken from sticking to the pan, make sure to use enough oil.

Nutrition

Calories: 450kcal
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