63 Reviews of Copycat Recipe for Carrabba's Chicken Marsala

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!

From: Michelle S.

On May 2, 2005

SO yummy! I had to sub a onion and some garlic for the shallots, but it worked out wonderfully! The flavor is fantastic! I served this along side steamed broccolini with sauted red pepper pieces tossed on it for color. It made a beautiful plate! This can be whipped up in a jiffy, so now there is no excuse for a gourmet meal on a weeknight!

From: Aunt B's

On Nov 15, 2004

Wonderful Dish!!!I made this the other night and it turned out sooooo awesome and was easy to make. Everyone loved it. It is just like Carrabba's, now I can make it at home instead of going out of town to Carrabba's to eat this. By the way you can also use a good steak (cooked the way you like it and topped with the sauce) instead of chicken Thanks!!!!

From: HeidiSue

On Nov 7, 2007

Wow, this was terrific! It was so easy and very impresive looking. I found thin chicken breasts (5 of them), so I skipped the pounding. I doubled the shallots, mushrooms and sauce ingredients, which was a perfect amount. I have never been to Carraba's...but this is my sisters favorite dish there. I read Kailuabrat's review and decided the idea of prosciutto was a good one, so I bought 3 oz of thin prosciutto, cut it up and fried it until crisp in the pan with a little olive oil. When the sauce was done, I threw it in the mix just before I put the chicken back in the pan. Wow...that was a really great idea and I would do it that way every time. I made Orzo with Parmesan and Basil to go with it and they worked beautifully together. Thanks again Marie!

From: TweetysCookin

On Apr 10, 2005

I made this for my mother-in-law in particular, because she loves going to Carrabba's for this dish. She absolutely loved what I made, and my father-in-law actually thought it was better, because it was less salty! When I make it again, I'm going to add mushrooms, because by the time they cooked down, there weren't enough to go around. We love mushrooms! Even my 4 and 2-year olds loved this! It's a keeper! Thanks!

From: Southern Mama

On Jun 19, 2005

This was awesome!! I didn't have shallots so I added some onion powder. Thanks for the recipe.

From: princessbride029

On May 12, 2009

This was aMAzing! Sooo yummy, and really easy/simple to put together. I've never tried Carrabba's marsala, but this was very tasty. I only made 2 chicken breasts but kept the same amount of sauce, and it worked great! Subbed 1/2 and 1/2 for cream with no problems - next time I think I'll try whole milk to save some calories. I served over thin spaghetti with a side of steamed veggies and some sun-dried tomato herb bread with olive oil for dipping. This will definitely go into our recipe rotation! Thanks for sharing!! ** Updated: Tonight when I made this I forgot I had no cream! I had to use skim milk (all I had), so I added a couple teaspoons of corn starch mixed in a tablespoon of water to thicken the sauce and it actually turned out fine! A little more gravy-like than the true recipe, but a tasty lower-fat alternative in a pinch!

From: Chef #756324

On May 5, 2008

This is pretty much delicious ---- i subbed half and half for the cream and green onion for the shallots .... served w/garlic smashed potatoes it was an excellent meal. i would suggest one does not skimp on the salt/pepper or the marsala.

From: Cooks4_6

On Feb 26, 2006

I have been on the search for my favorite Chicken Marsala recipe for years, and this one takes the cake! The flavor is wonderful, although I cringe when putting in the heavy cream (my arteries cry out). I used rib-in chicken breast portions; browning them in the butter then baking them for 40 minutes at 375 degrees. I followed the rest of the recipe, except I took the pan drippings from the baked chicken and added them to the Marsala sauce. I served this with garlic mashed potatoes. Yummy, a definite keeper, but I might try to use half and half next time to lengthen the life span of my arteries!