By Marie on January 13, 2003
Photo by Delicious as it Looks
Photo by Delicious as it Looks
"A clone dish from Carrabba's Restaurant. I have not tried this yet, but will soon and add more comments. Sounds wonderful!"
Serving Size: 1 (255 g)
Servings Per Recipe: 4
"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."
"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!!! :)"
"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."
"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 Recipe #141983 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"
"Fantastic and so easy to make! I didn't use very much shallots, since I'm sensitive, but it still was very flavorful."
"AMAZING!!! I also doubled the sauce which was the right amount for 2 large pieces of chicken (and then some to put over the mashed potatoes). Doubled the marsala, cream, and lemon juice. <br/> We did add fresh garlic because we add it to everything. Since we did not have cornstarch to thicken it up like another chef suggested, in a small bowl I mixed about 2 tablespoons of flour and a little oil until it was thick but not pasty. Added that in before putting the chicken back to the pan.<br/>Seriously restaurant quality!!!"
"Almost identical to Carrabba's. I made this last night and doubled the recipe for the sauce, and I'm not sure there would have been much to go around if I hadn't. My husband, the world's pickiest eater and hater of mushrooms, cleaned his plate. I made garlic mashed potatoes and whipped up a dish of herbs and olive oil to go with a French loaf. I'd say it was better than going out- food was just as good, didn't cost anything because I already had all ingredients on hand, and it cut out the 40 minute round trip drive so I could sink into my food coma right after dinner. 5 stars from us!!"
"Simple. Delicious. Thanks for the recipe!"
"Awesome recipe! I too doubled the sauce and it was absolutely delicious! My only question...how can I get the sauce to look dark brown instead of light brown?"
"Tried this recipe today for Father's Day. I doubled the sauce. It's delish. I will definitely make it again."
"Delicious!! I used half and half instead of cream and still was yummy! I used sweet marsala wine. Blended wonderful!"
"If you want to wow this dish, season your chicken generously before searing and cook til it's nice and golden. I used JM Exotic Foods Sicily Blend along with the salt and pepper on both sides of the chicken and it was wonderful! After sautéing, I transferred the chicken to a cookie sheet and kept it warm in a 300 degree oven. I also transferred the sautéed mushrooms to the chicken before making the sauce. Once the sauce was reduced, I brought everything back to the skillet to simmer for a minute. I used half and half and it did curdle but it completely cooked out during the reduction process. Don't be afraid to REALLY reduce the sauce, if you need more sauce, triple the liquid ingredients. I doubled the sauce for just 2 large chicken breasts and it was barely enough to really cover the chicken and mashed potatoes. This is, by far, one of the tastiest dishes I have ever made and intend to make again at least monthly!"
"Made this for dinner tonight. DD didn't like it at all. DH thought it was just ok. I really liked it. We served it over fresh spinach fettuccini. Going with 3 stars as an average for our family."