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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 30.2g		60%
detailed view... how is this calculated?

Copycat Recipe for Carrabba's Chicken Marsala

Recipe #50979 | 40 min | 20 min prep | add private note

⁽⁶²⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: PearTree

On Nov 4, 2009

Fantastic! I have never been a fan of chicken marsala and I think its because I made it in the past with SWEET marsala (To be honest, I didn't know there was a sweet and dry). Anyway I made this with the dry marsala and I LOVED it! I took the advise of other reviewers and: cut chicken into nugget sizes and pounded flat, fried prosciutto with the mushrooms and added a bit of fresh rosemary. I served this with mashed potatoes but next time I will serve with linguini or fettucini. Thanks for a great recipe Marie!!!

0 people found this review helpful

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From: starryangel777

On Sep 19, 2009

This dish was simply amazing.. I have several recipes for Chicken Marsala, and honestly this is the only one that I have made twice in one week!!! The only thing different I did was cut the chicken up into nugget size pieces before I cooked, and when I was browning the mushrooms, I added a couple of slices of prosciutto chopped up. It gave it the best flavor!!! I would give more stars if I could!

1 person found this review helpful

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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

20 people found this review helpful

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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!

12 people found this review helpful

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