Carrabba's Marsala Sauce Recipe
Perhaps one of the most popular dishes served at Italian-American restaurants is Marsala sauce. Originating from Sicily, Italy, the classic dish has earned a beloved place in many hearts, especially diners visiting thosevisitingthose thoseof diners who visithave visited Carrabba’s Italian Grill.
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Servings: 2 people
Calories: 158kcal
Equipment
Ingredients
- 1 tbsp all-purpose flour
- 10 ounces white mushrooms
- 3⁄4 cup chicken broth
- 3 tbsp chopped yellow onions
- 3⁄4 cup dry marsala
- 3 tbsp unsalted butter
- 2 ounces sliced prosciutto
Instructions
- Melt the butter in a large saucepan over medium heat. Once the butter has melted, add the mushrooms and prosciutto and cook for about 5 minutes, stirring occasionally.
- Add the chopped yellow onions and cook for an additional 3-4 minutes, until the onions are softened. Add the all-purpose flour and cook for 1 minute.
- Slowly stir in the dry marsala and chicken broth, stirring continuously until all of the liquid has been incorporated. Bring the mixture to a simmer and cook for 15 minutes, or until the sauce has thickened.
- Taste the sauce and adjust seasonings, if desired. The sauce is ready to serve.
Notes
- For a richer sauce, you can add an additional tbsp of butter when cooking the mushrooms and prosciutto.
- If the sauce gets too thick, addsimply add a bit more chicken broth to thin it out.
- For an even deeper flavor, addtry adding a bit of fresh thyme or rosemary when cooking the mushrooms.
- You can also add some freshly grated Parmesan cheese for an extra cheesy flavor.