Carrabbas Mushroom Marsala Sauce Recipes

CARRABBA'S ITALIAN GRILL STUFFED MUSHROOMS PARMIGIANA

Steps:

• Preheat oven to 325°F.
• Wash mushrooms and remove stems.
• Finely chop stems and reserve.
• In a large skillet, melt butter and cook onion, pepperoni, green pepper, garlic, and chopped mushroom stems until tender but not brown.
• Add crackers, parmesan, parsley, salt, oregano, a dash of pepper, and mix well. Still in broth.
• Spoon mixture into mushroom caps, heaping tops.
• In a shallow baking pan with 1/4-inch water covering bottom of pan, place stuffed mushrooms.
• Bake uncovered about 25 minutes until heated thoroughly.

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.