Carrabba’s Chicken Marsala is the specialty of Carrabba’s restaurant and is a most demanded main course dish out there. This dish is packed with amazing flavors and especially the Marsala sauce made out of cream and squeezed lemons. Everything is delicious about this recipe.
To make the sauce more creamy you must add more cream to it. Be careful while cooking the chicken and keep an eye to protect it from burning while searing. When chicken is returned back to the shallots and mushrooms it will make the dish a delicious one.
INGREDIENTS
- 1 tablespoon lemon juice
- 4 tablespoon butter
- 1/4 cup dry Marsala
- 1/2 cup heavy cream
- 1/2 lb sliced mushroom
- 4 shallots finely chopped
- 4 boneless chicken breasts
Method to make the Carrabba’s Chicken Marsala
- Bring the chicken breasts and half them from the center using a sharp cutting knife. Make sure that the chicken is already cleaned and dried.
- You must beat the chicken breasts to flatten the breast and then season them, bring the salt and pepper and sprinkle them all over.
- Then melt some butter in a cooking pot and add the seasoned chicken to this heated butter. After searing the chicken in the butter you must keep it aside for some time.
- Add the leftover butter to the same cooking pot and when it is melted, add shallots to fry in the butter. Also, add mushrooms after a few minutes.
- You need the light brown color of the mushrooms. So cook to get the color.
- Once the mushrooms and shallots are fried enough in the butter, bring the dry Marsala into your shallot and mushroom mixture. Stir well.
- Wait for the mixture to get boiled and then pour the cream into the mixture. Stir well and then sprinkle the essential seasonings.
- In the end, pour the lemon juice and stir again. Bring the cooked chicken and add to the prepared shallot mixture.
- Your Carrabba’s Marsala chicken is ready to serve over the buttered Fettucini or with whatever dish you like.
FAQs?
How to reheat my Chicken Marsala?
You must reheat the chicken in a non-stick pan by adding a little more butter to it. Let it reheat while covered to prevent the chicken from drying out.
Is there any way to thicken the Marsala gravy?
To thicken up the Marsala gravy, you must make a slurry of the corn starch with water or with Marsala sauce and then add it into the whole pot and stir. Your sauce will ultimately be thickened.
Carrabba's Chicken Marsala Recipe
Ingredients
- 1 tablespoon lemon juice
- 4 tablespoon butter
- 1/4 cup dry Marsala
- 1/2 cup heavy cream
- 1/2 lb sliced mushroom
- 4 shallots finely chopped
- 4 boneless chicken breasts
Instructions
- Bring the chicken breasts and half them from the center using a sharp cutting knife. Make sure that the chicken is already cleaned and dried.
- You must beat the chicken breasts to flatten the breast and then season them, bring the salt and pepper and sprinkle them all over.
- Then melt some butter in a cooking pot and add the seasoned chicken to this heated butter. After searing the chicken in the butter you must keep it aside for some time.
- Add the leftover butter to the same cooking pot and when it is melted, add shallots to fry in the butter. Also, add mushrooms after a few minutes.
- You need the light brown color of the mushrooms. So cook to get the color.
- Once the mushrooms and shallots are fried enough in the butter, bring the dry Marsala into your shallot and mushroom mixture. Stir well.
- Wait for the mixture to get boiled and then pour the cream into the mixture. Stir well and then sprinkle the essential seasonings.
- In the end, pour the lemon juice and stir again. Bring the cooked chicken and add to the prepared shallot mixture.
- Your Carrabba’s Marsala chicken is ready to serve over the buttered Fettucini or with whatever dish you like.
