Carrabba’s chicken marsala is meaty and flavorful. It’s ideal for a memorable lunch or dinner. Your family will love this easy-to-make dinner. Italian classic chicken marsala is easy to make. Red wine-based marsala stew is thick and tasty.
This blog contains a fantastic Carrabba’s Chicken Marsala Recipe. Carrabba’s serves this delicious, creamy chicken dish. Marsala wine adds sweetness and tang to the thick sauce. With a few simple items and some time, you can make a great supper in no time.
This chicken marsala recipe is easy and delicious. It’s also great when you’re short on time. This chicken meal goes well with pizza or supper. This easy chicken meal will satisfy your desire.
How to Make Carrabba’s Chicken Marsala
It is traditional to serve chicken marsala from the Tuscany area of Italy. At any time of the year, you can eat this dish as a main course or a side dish. It’s a simple recipe to make and tastes wonderful with rice or pasta. It is one of the most well-liked recipes in Italy even though it is rather straightforward. Try it out right now!
Ingredients
For The Chicken Spice
- Roasted Chicken Breasts, One Pound (4 breasts)
- 1 1/4 tablespoons salt
- 1 teaspoon freshly cracked pepper
- 1/4 teaspoon oregano (dried)
- Approximately one-half teaspoon of thyme (dried)
- One-half of a teaspoon of chopped parsley (dried)
- In a pinch, use marjoram.
- 1/4 tsp. of garlic powder
- Antioxidant-rich olive oil
For The Marsala Sauce
- 1/3 a cup of butter
- 1/2-ounce (one slice) of prosciutto
- (2 tsp.) of minced garlic (minced)
- Mushrooms, fresh (8 ounces) (sliced)
- One-fourth of a cup of Marsala (Lombardo dry wine)
- 1-cup chicken stock
- 2 tablespoons corn-flour
- 1 tsp. of chopped dried parsley (minced)
- 2 tablespoons of heavy cream
Instructions
- High-heat the grill.
- Mix chicken spice ingredients in a small basin. Crush spices with your fingers for a finer combination. Reserve.
- Olive oil chicken breasts generously. Apply the spice blend and oil to both sides of the chicken breast. Reserve.
- Medium-heat butter in a pot. Avoid burning prosciutto in butter for 2-3 minutes over medium-high heat.
- Cook the shallots and mushrooms until soft. Sauté for 30 seconds after adding garlic.
- Simmer Marsala wine for 30 seconds before adding freshly ground pepper. Simmer for 5 more minutes over medium-high heat. Reserve.
- Mix cornstarch and chicken stock in a small basin. Simmer the stock for five minutes in the pot.
- Simmer for five minutes after adding stock. Cover the pan until needed.
- Grill the chicken for 6-8 minutes per side until done. Turn the chicken 1/4 turn on each side to form crisscross grill markings. Plate each chicken breast. Serve chicken with 1/4 cup Marsala wine sauce. Enjoy!
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In Closing
We sincerely hope you liked this Carrabba’s Chicken Marsala dish. It’s ideal for a special occasion like a date night at home with your significant other or for a weeknight family dinner. It’s a fantastic way to experience a new cuisine without having to leave the comfort of your home. Share it with your loved ones if you’d want to. Please leave a remark below if you have any queries. I appreciate your reading.
Carrabba’s Chicken Marsala Recipe
Ingredients
For The Chicken Spice
- Roasted Chicken Breasts, One Pound (4 breasts)
- 1 1/4 tablespoons salt
- 1 teaspoon freshly cracked pepper
- 1/4 teaspoon oregano (dried)
- Approximately one-half teaspoon of thyme (dried)
- One-half of a teaspoon of chopped parsley (dried)
- In a pinch, use marjoram.
- 1/4 tsp. of garlic powder
- Antioxidant-rich olive oil
For The Marsala Sauce
- 1/3 a cup of butter
- 1/2-ounce (one slice) of prosciutto
- (2 tsp.) of minced garlic (minced)
- Mushrooms, fresh (8 ounces) (sliced)
- One-fourth of a cup of Marsala (Lombardo dry wine)
- 1-cup chicken stock
- 2 tablespoons corn-flour
- 1 tsp. of chopped dried parsley (minced)
- 2 tablespoons of heavy cream
Instructions
- High-heat the grill.
- Mix chicken spice ingredients in a small basin. Crush spices with your fingers for a finer combination. Reserve.
- Olive oil chicken breasts generously. Apply the spice blend and oil to both sides of the chicken breast. Reserve.
- Medium-heat butter in a pot. Avoid burning prosciutto in butter for 2-3 minutes over medium-high heat.
- Cook the shallots and mushrooms until soft. Sauté for 30 seconds after adding garlic.
- Simmer Marsala wine for 30 seconds before adding freshly ground pepper. Simmer for 5 more minutes over medium-high heat. Reserve.
- Mix cornstarch and chicken stock in a small basin. Simmer the stock for five minutes in the pot.
- Simmer for five minutes after adding stock. Cover the pan until needed.
- Grill the chicken for 6-8 minutes per side until done. Turn the chicken 1/4 turn on each side to form crisscross grill markings. Plate each chicken breast. Serve chicken with 1/4 cup Marsala wine sauce. Enjoy!
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