Copycat Recipe for Carrabba's Chicken Marsala

READY IN: 40mins
Recipe by Marie

A clone dish from Carrabba's Restaurant. I have not tried this yet, but will soon and add more comments. Sounds wonderful!

Top Review by kappharmd_5604666

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.

Ingredients Nutrition

Directions

  1. Pound chicken breasts to even out thickness and lightly salt and pepper.
  2. In large skillet, saute chicken in 2 T melted butter until lightly browned, about 2 minutes per side.
  3. Remove from pan and set aside.
  4. Melt remaining butter in pan and add shallots and mushrooms.
  5. Cook until mushrooms are lightly browned.
  6. Add Marsala and bring to a boil, scraping browned bits from bottom of pan.
  7. Add cream and lemon juice and return to a boil.
  8. Season with salt and pepper.
  9. Return chicken to pan for about 3 minutes to reheat and finish cooking.
  10. Serve with buttered fettucini.

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