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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (254g) Recipe makes 4 servings |
||
| Calories 373 | ||
| Calories from Fat 217 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.2g | 37% | |
| Saturated Fat 14.6g | 72% | |
| Monounsaturated Fat 6.5g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 139mg | 46% | |
| Sodium 175mg | 7% | |
| Potassium 590mg | 16% | |
| Total Carbohydrate 6.6g | 2% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 1.1g | ||
| Protein 30.3g | 60% | |
Copycat Recipe for Carrabba's Chicken Marsala
By: Marie
Jan 13, 2003
A clone dish from Carrabba's Restaurant. I have not tried this yet, but will soon and add more comments. Sounds wonderful!
SERVES 4
Ingredients
- 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
Directions
1
Pound chicken breasts to even out thickness and lightly salt and pepper.2
In large skillet, saute chicken in 2 T melted butter until lightly browned, about 2 minutes per side.3
Remove from pan and set aside.4
Melt remaining butter in pan and add shallots and mushrooms.5
Cook until mushrooms are lightly browned.6
Add Marsala and bring to a boil, scraping browned bits from bottom of pan.7
Add cream and lemon juice and return to a boil.8
Season with salt and pepper.9
Return chicken to pan for about 3 minutes to reheat and finish cooking.10
Serve with buttered fettucini.
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- Main Ingredient > Meat > Poultry > Chicken
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Featured Reviews for This Recipe
From: Oolala
On Jul 6, 2009
It was good but I think it could use some garlic. I liked it very much though. I used 6 breasts so I should have doubled the sauce. Instead of heavy cream, I used fat free half and half. I thickened the sauce a bit with cornstarch diluted in some water. Instead of just using butter, I sauteed the chicken in a combination of butter and olive oil. Thanks for posting this simple recipe.
From: Chef #1283305
On May 31, 2009
I have been teaching myself how to cook, this recipe was so simple yet so so so good! I brought the leftovers to work the next day and everyone in the office said it smelled just like the resturant....great recipe!
From: KailuaGirl4Ever
On Jan 28, 2005
I am a Carraba's Marsala fanatic! After trying numerous recipes, including one given to me by a Carraba's kitchen mgr (they also add prosciutto)this is by far THE BEST!! All I can say is double, triple, quadruple the sauce, you will be happy you did. Also try this over pork chops, steaks or pasta. Now I will save $18+/person which is what Carraba's charges! Thank you
From: Chef #362163
On Nov 4, 2006
This is an EXCELLENT dish. Like Carrabbas, I grill the chicken until almost done, and finish them in the sauce. I also add 1/4 cup italian (flat leaf) parsley into the sauce just b/f adding t he chicken. This is the only copy-cat recipe I have ever tried that REALLY DOES taste 100% like the real thing---and it is VERY quick and easy!
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