Copycat Recipe for Carrabba's Chicken Marsala

Reviews

• "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."

  By WineChick #2 on May 02, 2012 | 1304411

• "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!"

  By PrincessSarahNP on March 28, 2011 | 1205399

• "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."

  By Chef #1321642 on December 10, 2010 | 1171024

• "Wonderful! It tasted like it came straight from the restaurant! DOUBLE THE SAUCE!!! :)"

  By lsugdesigner on July 07, 2010 | 1128012

• "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"

  By KailuaGirl4Ever on January 28, 2005 | 149800

• "OMG!!!!! This recipe was amazingly good. I've never had chicken Marsala before but my mother loves Olive Garden's chicken Marsala. That's all she ever orders from there so I decided to try to make it for her and came across this recipe. I tripled the sauce like everyone said but next time I will quadruple the sauce because its just that good. I love it and I will be making this more often. Only thing i did differently was season my chicken breast with many different seasonings because that's just how I season all my meats. It came out delicious. My mother loved it and swore she was tipsy from it because she has never ever drank alcohol so because she knew wine was in it she swore that she was drunk. Lol. Thanks for this recipe."

  By sapeterkin on April 24, 2013 | 1382409

• "Delicious! Very rich and satisfying. I added two cloves of garlic and a sprinkle of thyme and a few tablespoons of chopped parsley. This was easy to make and would be a great dish for company. I would like to try it replacing most of the cream with chicken stock for a lighter version. This recipe is a keeper!"

  By cfadling on April 06, 2013 | 1378822

• "This was awesome! I think it is even better than the Carrabba's version. I added 1 clove of garlic (pressed/chopped) and doubled the sauce recipe. It was really tasty and simple to make."

  By dreier123 on March 08, 2013 | 1371968

• "Excellent. The only thing that I changed was by dusting the chicken in flour before saut?ing it in the butter. Excellent."

  By bmcmasters on January 20, 2013 | 1361092

• "I love Carraba's Chicken Marsala and this just isn't the same as the restaurant. Too much cream and not enough seasoning. If I try it again I will definitely back out half the cream and little more seasoning."

  By Sandy_M on November 29, 2012 | 1350650

• "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!"

  By Panks on November 25, 2012 | 1349640

• "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."

  By Bridget Leigh on November 03, 2012 | 1345123

• "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"

  By eastcoaststudio_7782169 on September 20, 2012 | 1334236
• By Patty9901 on September 07, 2012 | 1330597

• "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!"

  By Chef #1466388 on August 28, 2012 | 1328673

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

  By Litl Irish Angel on August 07, 2012 | 1322076

• "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."

  By Michbb on June 03, 2012 | 1309380

• "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."

  By tcuutx on May 13, 2012 | 1306051

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

  By nhredhead_65 on May 10, 2012 | 1305430
• By kulai123 on March 28, 2012 | 1297167