Carrabba's Chicken Marsala

"I searched for this recipe on-line. I found a link to it from a Knoxsville, TN news station that Carrabba's Italian Grill was the presenter for chicken marsala. It includes the spices for the chicken before grilling. Update: I always use 8 oz. fresh mushrooms and add them while sauteeing the shallots, so changed the recipe to my way of making it. Also can add more cornstarch for a thicker sauce, but start with the stated amount and add more to liking."
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by Sandi From CA photo by Sandi From CA
photo by Crafty Lady 13 photo by Crafty Lady 13
photo by loof751 photo by loof751
photo by Jeremy M. photo by Jeremy M.
Ready In:




  • 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.

Questions & Replies

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  1. DEStelting
    The DIRECTIONS contain this sentence: "Add marsala wine, simmer for another 30 seconds or so, then add black pepper." The list of ingredients for the Marsala Sauce does not include black pepper.
  2. Mao M.
    What can you make with wines
  3. sandsmktg
    Is this bone in or boneless ?


  1. tammywales
    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!
  2. PearTree
    Wow! This was absolutely fantastic! Served with extra sauce over buttered linguini. I added a bit of Kitchen Bouquet to darken the marsala. Thanks diner524!
  3. adopt a greyhound
    Great Chicken Marsala! I made the recipe except only using two breasts. Served with freshly made cheese ravioli and used the extra sauce over both. Will make this one again and again.
  4. zoerf97
    We use this recipes sauce as an appetizer. I toast a thinly sliced bagget, keep the sauce in a chaffing warmer and's amazing and everyone loves it!!
  5. Jeremy M.
    We doubled the recipe and used 6 chicken breast. We like it saucy. This recipe is REALLY good. We will be making this again for sure.


  1. BrownEyedGirly
    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! ;)
  2. loof751
    Great chicken! Loved the sauce and that chicken spice on the grilled chicken is out of this world. I left out the shallots and used bacon instead of prosciutto, otherwise made as directed. Loved this recipe - thanks for sharing it! Made for the Top Favorites of 2009 event
  3. Dr. Jenny
    We enjoyed this chicken marsala recipe tonight. We followed all directions and ingredients as posted, with the exception that we used fresh shiitake mushrooms and chicken thighs instead of breasts. Thanks for posting.
  4. Outta Here
    I have had chicken marsala many times, but had never used grilled chicken. What a great taste treat! The smokiness with the slight sweetness of the sauce is great. We used chicken thighs instead of breasts and it turned out great! Thanks for posting this one!


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