125 Reviews

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!

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Panks November 25, 2012

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

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eastcoaststudio_7782169 September 20, 2012

Great recipe! I add some flour in the end to make sauce thicker. So good! Thanks for posting.

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Litl Irish Angel August 07, 2012

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.

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Joe & Cyndi June 03, 2012

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.

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tcuutx May 13, 2012

Love this recipe!!!! Thank you for sharing.

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nhredhead_65 May 10, 2012

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.

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meanmom45 January 22, 2012

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.

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vana39 November 15, 2011
Copycat Recipe for Carrabba's Chicken Marsala