Prep 20 mins
Cook 20 mins
A clone dish from Carrabba's Restaurant. I have not tried this yet, but will soon and add more comments. Sounds wonderful!
- 4 tablespoons butter
- 4 boneless skinless chicken breast halves
- 4 shallots, chopped fine
- 1⁄2 lb mushroom, sliced
- 1⁄4 cup dry marsala
- 1⁄2 cup heavy cream
- 1 teaspoon lemon juice
- 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.
I LOVE this recipe. I double the sauce, but I only double the Marsala and then 1.5 the cream. Tips: you MUST use cream anything else will curdle. The lemon is a MUST it brings it all together, REDUCE your Marsala or else it tastes like Kailua and cream, and finally, always use DRY Marsala.
I like chicken marsala but always felt it was just a tad shy in the flavor department. I tried a couple of recipes from here, side by side, and this one won hands down! The little splash of lemon juice really knocked this baby up a few notches to unbelievable mouth watering levels. I highly recommend folks try this one out! I also added about 1/4 cooking sherry which made the recipe really sing.
Sorry to upset the applecart here but this recipe lacks the most important ingredients to take this to the level of Carrabba's! Firstly, the seasoning of the chicken breasts. It is imperative to use pinches of salt, pepper, a pinch of oregano, and a very light sprinkling of ground marjoram and thyme! Secondly, to GRILL (do not fry) THE CHICKEN after seasoning. Thirdly, the ADDITION OF CHOPPED PANCETTA (not prosciutto) to the first stage of the sautéed ingredients is crucial for bringing this whole recipe together! It would also be helpful to mention that using a good quality of dry Marsala such as Colombo is very important!