Best 3 Copycat Recipe For Carrabbas Chicken Marsala Recipes
Craving the delectable taste of Carrabba's Chicken Marsala without leaving the comfort of your home? Look no further! This article presents a curated selection of the best copycat recipes that will replicate the authentic flavors and textures of this classic Italian dish. From the tender, juicy chicken to the rich, flavorful sauce, these recipes will provide you with step-by-step instructions and helpful tips to achieve the perfect Carrabba's Chicken Marsala at home. Whether you're a seasoned cook or just starting out in the kitchen, these recipes are designed to guide you through the process of creating this delicious meal that will impress your family and friends.
Here are our top 3 tried and tested recipes!
COPYCAT RECIPE FOR CARRABBA'S CHICKEN MARSALA
A clone dish from Carrabba's Restaurant. I have not tried this yet, but will soon and add more comments. Sounds wonderful!
Provided by Marie
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pound chicken breasts to even out thickness and lightly salt and pepper.
- In large skillet, saute chicken in 2 T melted butter until lightly browned, about 2 minutes per side.
- Remove from pan and set aside.
- Melt remaining butter in pan and add shallots and mushrooms.
- Cook until mushrooms are lightly browned.
- Add Marsala and bring to a boil, scraping browned bits from bottom of pan.
- Add cream and lemon juice and return to a boil.
- Season with salt and pepper.
- Return chicken to pan for about 3 minutes to reheat and finish cooking.
- Serve with buttered fettucini.
CARRABBA'S CHICKEN MARSALA
I searched for this recipe on-line. I found a link to it from a Knoxsville, TN news station that Carrabba's Italian Grill was the presenter for chicken marsala. It includes the spices for the chicken before grilling. WBIR.com-recipes. Update: I always use 8 oz. fresh mushrooms and add them while sauteeing the shallots, so changed the recipe to my way of making it. Also can add more cornstarch for a thicker sauce, but start with the stated amount and add more to liking.
Provided by diner524
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Melt butter over low heat in a medium saucepan. Turn heat up to medium high to sauté the prosciutto in the melted butter for about 2 to 3 minutes; be careful not to burn butter, add shallots and mushrooms and sauté for about until vegetables are tender then add the garlic and saute another 30 seconds. Add marsala wine, simmer for another 30 seconds or so, then add black pepper. Simmer over medium high heat for 5 minutes.
- Dissolve corn starch in chicken stock. Add stock to saucepan and simmer for an additional 5 minutes. Add parsley and cream to the sauce and simmer 3 to 4 minutes or until thick. Remove from heat, cover until needed.
- Preheat barbecue grill on high heat. Combine ingredients for the chicken spice in a small bowl. Use your thumb and fingers to crush the spices in the bowl to make a finer blend.
- Brush each chicken breast generously with olive oil. Sprinkle spice blend over both sides of chicken breast and grill for 6 to 8 minutes per side or until done. Give chicken a one quarter turn on each side while cooking to make the criss cross grill marks.
- Serve entree by arranging each chicken breast on a plate. Spoon one quarter of the marsala sauce over each serving of chicken and serve. Serves 4.
COPYCAT RECIPE FOR CARRABBA'S CHICKEN MARSALA RECIPE - (4/5)
Provided by rhodges8
Number Of Ingredients 7
Steps:
- Pound chicken breasts to even out thickness and lightly salt and pepper. In large skillet, saute chicken in 2 T melted butter until lightly browned, about 2 minutes per side. Remove from pan and set aside. Melt remaining butter in pan and add shallots and mushrooms. Cook until mushrooms are lightly browned. Add Marsala and bring to a boil, scraping browned bits from bottom of pan. Add cream and lemon juice and return to a boil. Season with salt and pepper. Return chicken to pan for about 3 minutes to reheat and finish cooking. Serve with buttered fettucini.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling.
- Use high-quality ingredients: The better the ingredients you use, the better your dish will taste. Look for fresh, organic ingredients whenever possible.
- Don't overcrowd the pan: When searing the chicken, make sure you don't overcrowd the pan. This will prevent the chicken from cooking evenly.
- Cook the chicken until it's golden brown: Don't skimp on the searing step. This is what will give the chicken its delicious flavor.
- Use a good quality Marsala wine: The Marsala wine is a key ingredient in this dish, so make sure you use a good quality wine. A dry Marsala is a good choice.
- Simmer the sauce until it's thickened: Let the sauce simmer for at least 15 minutes, or until it has thickened. This will help the flavors to develop.
- Serve immediately: Chicken Marsala is best served immediately after it's cooked. The sauce will thicken as it cools, so don't let it sit for too long before serving.
Conclusion:
Carrabba's Chicken Marsala is a delicious and easy-to-make dish that is perfect for a weeknight dinner. It's also a great dish to serve to company. The chicken is tender and flavorful, and the sauce is rich and creamy. This recipe is a great way to enjoy a taste of Italy at home.
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