Copycat Recipe for Carrabba's Chicken Marsala

From: Chef Shannon N.

On Nov 14, 2009

This was my first time cooking with marsala. I was impressed with the flavor of this recipe. It was easy and quick ! I think it would be great when having people over for diner. I used regular old onions instead of shallots and it was great. I would also say don't squeez the life out of the lemon when you add it to the mix. If you use too much you will notice. I felt bad cooking with so much butter so I am going to see what happens next time when I try to use 50 % less. Thank you Marie. This is a keeper !

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!!!

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!