Carrabba's Chicken Marsala Recipe
Carrabba’s Italian Grill has been around since the mid-1980s and is one of the most popular Italian chains in America. Founded by John and Chris Carrabba, this humble family restaurant quickly grew into an international powerhouse with hundreds of locations across the United States.
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Servings: 1 people
Calories: 339kcal
Equipment
- Skillet
Ingredients
- 2 tbsp olive oil
- 1 cup mushrooms
- 1/2 tbsp fresh parsley finely chopped
- 1/4 cup all-purpose flour
- 1/4 cup Marsala wine
- 1/2 cup chicken stock
- 1 minced garlic clove
- 2 tbsp chopped fresh parsley
- 1/2 cup low fat milk or whipped cream
- Salt and freshly ground black pepper
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add mushrooms and shallots to the skillet and cook for 4-5 minutes or until they are golden brown. Season with salt and pepper to taste. Transfer to a plate and set aside.
- Season chicken breasts generously with salt and pepper on both sides. Then, add chicken breasts to the same skillet. Cook for 3-4 minutes per side or until golden brown and cooked through.
- Then, add mushroom again to the skillet. Stir in flour dissolved water and cook for 1 minute. Then add Marsala wine, chicken stock, butter, and parsley. Cook and simmer for 5-7 minutes or until the sauce is thickened.
- Serve with your favorite sides.
Notes
- If you want to make a more traditional marsala dish, add 1/4 cup of cream in Step 3.
- The sauce can be made ahead and reheated with the chicken before serving.
- You can use boneless or bone-in chicken breasts for this recipe, just adjust the cooking time accordingly.
- If you don't have Marsala wine, you can substitute it with dry white wine.
- Serve the Chicken Marsala over pasta, mashed potatoes, or your favorite grain for a complete meal.
- For an extra hit of flavor and color, sprinkle some chopped fresh parsley on top before serving.