CARRABBAS CHICKEN MARSALA RECIPES

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COPYCAT CHICKEN MARSALA RECIPE | HOW TO MAKE CARRABA'…



Copycat Chicken Marsala Recipe | How to Make Carraba'… image

A clone dish from Carrabba's Restaurant. I have not tried this yet, but will soon and add more comments. Sounds wonderful!

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 7

4 tablespoons butter
4 boneless skinless chicken breast halves
4 shallots, chopped fine
1/2 lb mushroom, sliced
1/4 cup dry marsala
1/2 cup heavy cream
1 teaspoon lemon juice

Steps:

  • 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.

Nutrition Facts : Calories 378.4, FatContent 25.8, SaturatedFatContent 14.8, CholesterolContent 146.8, SodiumContent 255.6, CarbohydrateContent 6.5, FiberContent 0.6, SugarContent 1.3, ProteinContent 28.1

CARRABBA'S MARSALA SAUCE RECIPE - FOOD.COM



Carrabba's Marsala Sauce Recipe - Food.com image

Carrabba's delicious marsala sauce recipe, straight from their cookbook. Great when poured over chicken, veal, steak, or pork chops. It's also quite tasty over pasta.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 7

3 tablespoons unsalted butter, cut into tablespoons, divided
10 ounces white mushrooms, thinly sliced
2 ounces sliced prosciutto, cut into 2-by-1/4 inch strips (not paper thin)
3 tablespoons finely chopped yellow onions
1 tablespoon all-purpose flour
3/4 cup dry marsala (cooking wine)
3/4 cup chicken broth

Steps:

  • Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the mushroom and cook, stirring occasionally, until browned, about 5 minutes. Add the prosciutto and onion and cook, stirring often, until the onion softens, about 2 minutes more. Sprinkle with flour and stir well. Stir in the marsala and broth and bring to a boil. Cook, stirring often, until reduced to about 1 cup, about 5 minutes. Remove from heat to cool slightly, then pour over desired dishes or into a bowl.
  • Sauce can be kept at room temperature for up to two hours.

Nutrition Facts : Calories 145.8, FatContent 9.2, SaturatedFatContent 5.6, CholesterolContent 22.9, SodiumContent 147.3, CarbohydrateContent 5.8, FiberContent 0.9, SugarContent 2.2, ProteinContent 3.5

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