Just Like Carrabba's Italian Grill Chicken Marsala

4
Servings
20m
Prep Time
30-35m
Cook Time
50m
Ready In


"I went to Carrabba's Italian Grill one day, and had their Chicken Marsala. It was the most delicious meal I have ever eaten in a restaurant. I loved the blend of flavors from the spices in the chicken, mixed with the wine infused mushroom sauce. In short, it was incredible! My mouth waters every time I think of it to this day. Here is the recipe for everyone to enjoy. Is it company worthy? This is a meal fit to serve the queen herself! This sauce comes out lighter than at Carrabba's but you can darken the gravy with Kitchen Bouquet if you like. You can also double the cornstarch slurry to make it a little on the thicker side, as this gravy is a little on the thinner side. Make it to your liking. Serve with your favorite pasta. I love mine with Fettuccine Alfredo and fresh green beans sauteed in garlic butter."

Original recipe yields 4 servings
OK
  • CHICKEN SPICE
  • MARSALA SAUCE

Nutritional

  • Serving Size: 1 (265.8 g)
  • Calories 534.4
  • Total Fat - 35.1 g
  • Saturated Fat - 17.3 g
  • Cholesterol - 191.4 mg
  • Sodium - 1111.6 mg
  • Total Carbohydrate - 4.9 g
  • Dietary Fiber - 0.4 g
  • Sugars - 1 g
  • Protein - 47.5 g
  • Calcium - 49.4 mg
  • Iron - 2.2 mg
  • Vitamin C - 1.3 mg
  • Thiamin - 0.6 mg

Step 1

Set grill to high and preheat.

Step 2

Combine ingredients for the chicken spice in a small bowl. Use your fingers to crush the spices in the bowl, to make a finer blend. Set aside.

Step 3

Brush chicken breasts generously with olive oil. Sprinkle spice blend over both sides of chicken breast, and gently rub into meat. Set aside.

Step 4

Turn heat to medium and melt butter in a medium-size sauce pan. Turn heat up to medium-high and saute prosciutto for 2-3 minutes, making sure not to burn the butter.

Step 5

Add shallots and mushrooms, and saute for about until vegetables are tender.

Step 6

Add the garlic, and saute another 30 seconds.

Step 7

Add the Marsala wine, and simmer about 30 seconds, then add freshly ground pepper. Simmer over medium-high heat for 5 minutes. Set aside.

Step 8

In a small bowl, dissolve corn starch in chicken stock. Add stock to the saucepan, and simmer for an additional 5 minutes. Add parsley and cream to the sauce, and simmer for 3-4 minutes, or until thick. Remove from heat, and cover until needed.

Step 9

Grill the chicken pieces for 6-8 minutes per side, or until done. Turn chicken one quarter turn on each side while cooking, to make the criss cross grill marks on each side of the chicken.

Step 10

Arrange each chicken breast on a plate.

Step 11

Spoon 1/4 of the Marsala wine sauce over each serving of chicken, and serve.

Tips & Variations


No special items needed.

Related

OnlyTheBestRecipez

Seriously good! The sauce is amazing, and the chicken is tender as can be. Any type of pasta is a grest side. I used fettuccine and doubled up on the sauce. It will be made again and again!

(6 Aug 2020)

Amy Cook

Be generous with garlic, salt and pepper in sauce!! I was and it came out amazing!!!! This my FaveFave!!! I love this from Carrabas not sure why I never tried to make it but this recipe is excellent!!!!

review by:
(21 May 2020)

NickAndKendrasMom

Lots of flavor in this chicken! Pretty presentation and delicious with fettuccine. The sauce was amazing over the pasta too!

(1 Feb 2020)

Karla Hardy Johnson

I just made this for the sauce only to use on my steaks tonight. The flavor is outstanding! My only concern was I used to much cornstarch and had to thin it out quite a bit.

(4 Jan 2020)

DinerDarryl

My favorite entree at Carrabba's, and now I can make it at home much cheaper! Great for company and quick enough for a meal anytime. We seriously love this easy and delicious meal! I served it with crusty Italian bread and some Pinot Noir. Perfection!!

review by:
(1 Oct 2019)

MommaG

Delicious! Wonderful!!!

review by:
(19 Apr 2015)