This is a fantastic marsala recipe! This is a total keeper. I followed the recipe with 2 minor modifications. I pounded the breasts and then I took the chicken and mushrooms out at the very end and doubled the sauce ingredients because the sauce tasted so good I needed more!! My kids inhaled this, even my son who doesn't like mushrooms. Thanks!
with the shallots and mushrooms (2 cloves garlic finely minced). Dredge the chicken in flour with 1T lemon pepper and 1T kosher salt, I used one lg chicken breast butterflied and pounded out 1.2 lbs. Let the mushroom and marsala and cream simmer to reduced in 1/2. Do the chicken and let rest on a paper towel until returning to the sauce. Heat for 5-6 minutes low simmer. add 1T fresh cilantro and 1tsp dried basil. 3T fresh parmesean cheese. Let combine.
Glazed carrots: Julieene 5-6 lg carrots, 3-4 T butter and 1/2 c h2o cover and simmer til tender. Remove cover add 1 lg T brown sugar and simmer til tenderer.
Pasta Roni garlic and oil vermacelli on the side
Great recipe! I add some flour in the end to make sauce thicker. So good! Thanks for posting.
I can't say that I've had Carrabba's before since we don't have one here in Minnesota near me but my brother in Chicago loves it and so I gave this recipe a try. I don't like chicken for the most part because it's really dry but I did what others said and doubled the recipe. I will definitely be making this again.
I have made this recipe 6 times, 7 tonight for mothers day. My family loves it. The only difference that I do, is because my family loves the sauce is for a family of 4, I do the recipe for 16 servings. I tried 4 the first time, 10 the second, and the 3rd time, moved it to 16. AWESOME. The key is the added mushrooms and lime juice. I also do fat free cream and Land O lakes margarine with the olive oil, and my family does not know the difference....
When I asked my wife where she wanted to go for her Mothers Day dinner, she said, "I know what I want". The kids were happy too. No waiting at a restaurant for two hours.
Love this recipe!!!! Thank you for sharing.
Very good. I have made this many times. We love it. I cut back on the butter to make it low fat and also use fat free half and half. I always double the sauce because I love it. I serve it over brown rice. Sometimes I thicken the sauce with a little corn starch. I depends on what I am serving it with. Not sure if it tastes like Carrabba because I have never had theirs But it is delicious.
The one thing I see repeated in posts is that people are frying the chicken breast. Carrabba's cooks the whole chicken breast on an oak-fired grill, with many seasonings on the chicken. I have used all the seasonings and you still can't match theirs unless you can add the oak. I don't know how to do that.