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
CHICKEN MARSALA LIKE CARRABBA'S
Chicken Marsala like Carrabba's. Sautéed chicken in a savory sauce of mushrooms, prosciutto, shallots, garlic and marsala wine. Taken from recipes.robbiehaf.com.
Provided by sexymommalucas
Categories Poultry
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Pound chicken breasts with the flat side of a meat mallet or the bottom of a glass until thin.
- Either in a mortar or on a small plate, combine first 7 ingredients. Grind together ingredients with a pestle or the bottom of a glass.
- Coat chicken lightly with olive oil. Use spice mixture to coat chicken evenly; place in the refrigerator until needed.
- In a saucepan over medium-high heat, melt butter. Add prosciutto, shallots, and garlic and sauté for 30 seconds. Add Marsala to pan and simmer for 30 seconds. Add mushrooms and black pepper and simmer for 5 minutes, stirring occasionally. Reduce heat to medium.
- Dissolve corn starch in chicken broth, then add to saucepan. Simmer for 5 minutes, stirring often.
- Add parsley and cream to saucepan and simmer for 3 - 4 minutes, or until thick. Remove from heat and cover until needed.
- Grill coated chicken over a medium flame for 5 - 7 minutes per side, or until cooked through.
- Place grilled chicken on individual serving plate and spoon sauce over chicken.
Nutrition Facts : Calories 451.1, Fat 23.1, SaturatedFat 12.6, Cholesterol 159.9, Sodium 1256.6, Carbohydrate 7.2, Fiber 1, Sugar 1.9, Protein 39.8
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.
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