Chicken Mezzaluna Carrabbas Style 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.

ORIGINAL CARRABBA'S CHICKEN BRYAN (NOT COPYCAT!)

Steps:

• Brush chicken on both sides with olive oil, season to taste with Kosher salt and cracked pepper.
• Grill chicken until done (internal temp of 165F) - prepare lemon butter sauce while chicken is grilling.
• Sautee onion and garlic in 2 Tbps butter until soft and fragrant.
• Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce.
• Add remaining 6 Tbsp butter, a little at a time, until it melts and mixture is emulsified.
• Add chopped sun-dried tomatoes and basil, heat until hot (but do not overheat or sauce may break).
• Top nearly-done chicken breasts with 2 oz each of the goat cheese until cheese warms and softens.
• To serve, spoon lemon butter sauce over chicken breasts.
• Enjoy! I serve this dish with pasta tossed in butter or olive oil (the delicious lemon butter sauce will perfect it), garlic mashed potatoes and a green salad -- yummmm!

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.

CHICKEN MEZZALUNA, CARRABBA'S STYLE

Steps:

• Dough:.
• Beat eggs and water together. Add 2 C of flour and 1 ½ teaspoons salt; beat well. Gradually stir in about 1 ¾ C flour to make moderately stiff dough. Turn out on lightly floured surface and knead until smooth and elastic. Divide into 2 parts. Cover and let rest 10 minute Roll each part of dough out into 16x12 in rectangle. Cut into 2 inch squares.
• Sauce:
• Make the alfredo sauce, in a large skillet, melt butter. Sauté chopped garlic over medium heat. Stir in 1 ½ C half and half. Cook over medium heat 3-4 minutes, stirring constantly. Add remaining half and half, Parmesan cheese, and pepper. Once made, add the spaghetti sauce and stir well. Then add the half and half and cheese. Stir until its a smooth sauce; should look pink-orange.
• Filling:
• Combine chicken, spinach and melted butter. Stir in cheeses and spices. Place 1 tbs. of filling on one 2 inches square of dough. Moisten edges of dough with water and top with second square; seal well with tines of fork. Repeat with remaining filling and dough. Set aside to dry. Cook ravioli in large pot of boiling water until they float on the surface. Rinse and drain.