Carrabba's Chicken Marsala
photo by DianaEatingRichly
- Ready In:
- 1⁄3 cup butter
- 1 slice prosciutto, diced
- 2 teaspoons minced shallots
- 2 teaspoons minced garlic
- 8 ounces fresh mushrooms
- 1⁄4 cup lombardo dry marsala wine
- 1 cup chicken stock
- 2 teaspoons cornstarch
- 1 teaspoon minced fresh parsley
- 2 tablespoons heavy cream
- 1 1⁄4 teaspoons salt
- 1 teaspoon ground black pepper
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried parsley
- 1⁄4 teaspoon marjoram
- 1⁄4 teaspoon garlic powder
- 4 chicken breasts
- olive oil
- Melt butter over low heat in a medium saucepan. Turn heat up to medium high to sauté the prosciutto in the melted butter for about 2 to 3 minutes; be careful not to burn butter, add shallots and mushrooms and sauté for about until vegetables are tender then add the garlic and saute another 30 seconds. Add marsala wine, simmer for another 30 seconds or so, then add black pepper. Simmer over medium high heat for 5 minutes.
- Dissolve corn starch in chicken stock. Add stock to saucepan and simmer for an additional 5 minutes. Add parsley and cream to the sauce and simmer 3 to 4 minutes or until thick. Remove from heat, cover until needed.
- Preheat barbecue grill on high heat. Combine ingredients for the chicken spice in a small bowl. Use your thumb and fingers to crush the spices in the bowl to make a finer blend.
- Brush each chicken breast generously with olive oil. Sprinkle spice blend over both sides of chicken breast and grill for 6 to 8 minutes per side or until done. Give chicken a one quarter turn on each side while cooking to make the criss cross grill marks.
- Serve entree by arranging each chicken breast on a plate. Spoon one quarter of the marsala sauce over each serving of chicken and serve. Serves 4.
Delicious! Will definitely make this again for family and guests. Doubled the sauce and used 9 skinless, boneless thighs instead of chicken breasts. Didn't need to brush the thighs with olive because the thighs still had plenty of fat on them. The chicken was really tasty even straight from the grill! Kept the thighs warm in a covered dish while I made the pasta and sauce. I made the sauce as directed with only a couple of tweaks. Used a favorite Chardonnay since I didn't have any Marsala on hand and added a bit of creole seasoning because the sauce was a little bland for our taste. I cut the chicken into large chunks then mixed the chicken and meat juices from the pan with the sauce for extra layer of flavor. Added penne pasta and mixed it all up. Not a traditional Chicken Marsala with these tweaks, but one of the best chicken and pasta dishes we have enjoyed so far. Thanks for a great recipe!
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Just like most of the reviews I would have to agree that this is pretty much exactly like Carrabba's (which is amazing) with the exception of a few minor things. I made the recipe exact except I used fresh mushrooms instead of canned because Carrabba's does not use canned mushrooms. I also tripled the recipe (for 6 very large chicken breasts) and I would not have wanted any less sauce so make sure you double or triple it. The few things that were different: First, the sauce was much lighter in color than Carrabba's, which does not bother me at all as long as the taste is still the same, but I was a bit concerned about this at first. Thankfully, it had no effect on the taste. Second, as stated above, I used fresh mushrooms rather than canned. I sauteed them in butter to brown them first then added them to the recipe when it said to. Third, the sauce was very thin, unlike Carrabba's. I don't like it when my sauce is so runny that it does not stay on the meat, so next time I will probably double the cornstarch or use flour instead. Other than that the taste really was a dead ringer for Carrabba's and I wouldn't change a thing. This is definitely a dish to make for company, someone special or anyone that you want to impress! ;)
RECIPE SUBMITTED BY
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