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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.
Absolutely fantastic. My kids ate every bite, and it was so easy to make. I made it low-fat, using olive oil and no-stick spray instead of the butter. I also used fat free half and half (Land O Lakes brand) instead of the heavy cream. I added 1 Tablespoon of dried sweet basil, and 1 1/2 tsp garlic powder. I doubled the entire recipe for leftovers later in the week, and it was so good that my 8 year old asked if we could just eat the leftovers tomorrow for dinner. This is a recipe I will be making for company because it was so flavor-ful, elegant, and yet so easy! Thank you SO much for posting!
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.
This is a DELICIOUS, easy and quick meal. It's just fancy enough that I feel like we're eating something really special without spending hours in the kitchen or a ton of money. That being said, I didn't give it five stars because I think the sauce needs to be at least doubled. I usually only make it for two-three chicken breasts because my hubby and I are light eaters, but there is NEVER enough sauce for leftovers the next day. And trust me -- you'll want the left overs! :) It would also be excellent with a little fresh parsley sprinkled over the top after it has finished cooking.
Delicious! I doubled the sauce ingredients, and then added a bit of corn starch at the very end to thicken the sauce because it seemed so runny. We gobbled it up. Thanks for the new recipe.
Very good! Easy to make, tasteful, even my picky eater (age 3yrs) ate it (hold the mushrooms for her, more for us!). I wish it made a bit more sauce but that is easily remedied next time I make it. Thank you!
Wonderful! It tasted like it came straight from the restaurant! DOUBLE THE SAUCE!!! :)
I made this last evening and it was exactly like the chicken I had at Carrabba's last week when I went out to eat with a friend. Make sure you use DRY marsala wine, as the sweet marsala will give it a completely different taste! I doubled the sauce and the mushrooms as the more the better in my book! Restaurant quality recipe right here! Thanks so much for sharing Marie! We loved this one!!! Update: 4/4/10 I made this exactly following the recipe, except I doubled the sauce and mushrooms and used Merlot wine, as I THOUGHT I had Marsala wine in my cupboard, but realized it was tequila when I went to make the recipe...UGGH! This made a great dinner along with Better Than Olive Garden Alfredo Sauce over whole wheat pasta, for a side. One of the best dishes I have had in a long time!
This is the first time i am leaving a review thats how good this was. I never actually had Carrabba's Chicken Marsala but i couldnt stop licking the spoon while making the sauce. I havent even eaten it yet.... but the sauce is that good!
I am a Carraba's Marsala fanatic! After trying numerous recipes, including one given to me by a Carraba's kitchen mgr (they also add prosciutto)this is by far THE BEST!! All I can say is double, triple, quadruple the sauce, you will be happy you did. Also try this over pork chops, steaks or pasta. Now I will save $18+/person which is what Carraba's charges! Thank you