Carrabas Chicken Marsala Copycat Recipes

COPYCAT RECIPE FOR CARRABBA'S CHICKEN MARSALA

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

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

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.

CARRABA'S CHICKEN MARSALA COPYCAT RECIPE

Steps:

• Add Marsala wine, salt and pepper to a hot pan; reduce wine by 70 percent.
• Several tablespoons at a time, stir in butter until sauce is creamy. Add hot sautéed mushrooms. Pour sauce over grilled chicken before serving.