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!
- 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.
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.