Carrabba's Chicken Marsala Recipe
Carrabba's chicken marsala is meaty and flavorful. It's ideal for a memorable lunch. Your family will love this easy-to-make dinner. Italian classic chicken marsala is easy to make. Red wine-based marsala stew is thick and tasty.
Servings 4
Calories 534kcal
Ingredients
For The Chicken Spice
- Roasted Chicken Breasts, One Pound (4 breasts)
- 1 1/4 tablespoons salt
- 1 teaspoon freshly cracked pepper
- 1/4 teaspoon oregano (dried)
- Approximately one-half teaspoon of thyme (dried)
- One-half of a teaspoon of chopped parsley (dried)
- In a pinch, use marjoram.
- 1/4 tsp. of garlic powder
- Antioxidant-rich olive oil
For The Marsala Sauce
- 1/3 a cup of butter
- 1/2-ounce (one slice) of prosciutto
- (2 tsp.) of minced garlic (minced)
- Mushrooms, fresh (8 ounces) (sliced)
- One-fourth of a cup of Marsala (Lombardo dry wine)
- 1-cup chicken stock
- 2 tablespoons corn-flour
- 1 tsp. of chopped dried parsley (minced)
- 2 tablespoons of heavy cream
Instructions
- High-heat the grill.
- Mix chicken spice ingredients in a small basin. Crush spices with your fingers for a finer combination. Reserve.
- Olive oil chicken breasts generously. Apply the spice blend and oil to both sides of the chicken breast. Reserve.
- Medium-heat butter in a pot. Avoid burning prosciutto in butter for 2-3 minutes over medium-high heat.
- Cook the shallots and mushrooms until soft. Sauté for 30 seconds after adding garlic.
- Simmer Marsala wine for 30 seconds before adding freshly ground pepper. Simmer for 5 more minutes over medium-high heat. Reserve.
- Mix cornstarch and chicken stock in a small basin. Simmer the stock for five minutes in the pot.
- Simmer for five minutes after adding stock. Cover the pan until needed.
- Grill the chicken for 6-8 minutes per side until done. Turn the chicken 1/4 turn on each side to form crisscross grill markings. Plate each chicken breast. Serve chicken with 1/4 cup Marsala wine sauce. Enjoy!