Copycat Recipe for Carrabba's Chicken Marsala
Recreate the restaurant experience at home with this mouthwatering Copycat Recipe for Carrabba’s Chicken Marsala. Tender, pan-seared chicken breasts are smothered in a rich, velvety Marsala wine sauce infused with garlic, shallots, and cremini mushrooms for a symphony of flavors that’s both elegant and comforting. A touch of heavy cream adds luxurious depth, while fresh parsley provides a bright finishing touch. Perfectly balanced and deeply satisfying, this Italian-inspired dish comes together in just 45 minutes, making it an ideal option for weeknight dinners or special occasions. Serve it alongside creamy mashed potatoes, al dente pasta, or roasted vegetables to soak up every drop of that irresistible sauce. Whether you're a fan of Carrabba's famous version or simply love a classic Chicken Marsala, this recipe will have you coming back for seconds.
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Ingredients
- 4 pieces (boneless, skinless, about 6 oz each) chicken breasts
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 tablespoons (finely minced) shallots
- 2 cloves (minced) garlic
- 8 oz (sliced) cremini mushrooms
- 1 cups Marsala wine
- 0.75 cups chicken stock
- 0.5 cups heavy cream
- 2 tablespoons (chopped, for garnish) fresh parsley
Directions
Step 1
Place chicken breasts between two sheets of plastic wrap and pound them to an even thickness, about 1/2 inch thick.
Step 2
Combine the flour, salt, and black pepper in a shallow dish. Dredge each chicken breast in the flour mixture, shaking off any excess.
Step 3
Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat.
Step 4
Cook the chicken breasts for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate covered with foil to keep warm.
Step 5
Add the remaining tablespoon of olive oil and 2 more tablespoons of butter to the skillet. Once melted, add the minced shallots and garlic. Sauté for 1-2 minutes, until fragrant.
Step 6
Add the sliced cremini mushrooms to the skillet and cook for 5 minutes, stirring occasionally, until the mushrooms are tender and browned.
Step 7
Pour the Marsala wine into the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
Step 8
Add the chicken stock and heavy cream to the skillet, stirring to combine. Let the sauce simmer for an additional 5-7 minutes, or until thickened to your liking.
Step 9
Return the cooked chicken breasts to the skillet, spooning the sauce over the top. Cook for 2-3 minutes to reheat the chicken and allow the flavors to meld.
Step 10
Sprinkle chopped fresh parsley over the chicken before serving. Serve immediately with your choice of sides, such as mashed potatoes, pasta, or steamed vegetables.
Nutrition Facts
| Serving size | (1730.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3017.5 |
| Total Fat 158.4g | 0% |
| Saturated Fat 65.4g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 819.1mg | 0% |
| Sodium 3030.7mg | 0% |
| Total Carbohydrate 93.5g | 0% |
| Dietary Fiber 5.2g | 0% |
| Total Sugars 35.7g | |
| Protein 232.1g | 0% |
| Vitamin D 15.9IU | 0% |
| Calcium 192.9mg | 0% |
| Iron 12.2mg | 0% |
| Potassium 1499.3mg | 0% |
Source of Calories