Carrabba's Chicken Marsala Recipe
The moment that Marsala sauce hits the pan, the whole kitchen smells incredible!The deep, slightly nutty notes from the wine mix with garlic, butter, and mushrooms....you had me at sizzle!I always use a dry Marsala instead of sweet—it keeps the dish from tasting overly sugary and balances beautifully with the mushrooms.A tip for the chicken is to add a little flour for a light crust that gives the sauce just enough body without making it heavy.I like to sauté the mushrooms until they turn golden brown and soak up every bit of that Marsala.
Ingredients
- 4 Boneless Chicken Breasts
- 1/2 cup All-Purpose Flour
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 tbsp Olive Oil
- 2 tbsp Butter
- 1 cup Mushrooms sliced
- 1/2 cup Marsala Wine
- 1/2 cup Chicken Broth
- 1/4 cup Heavy Cream
- 2 tbsp Shallots minced
- 1 tsp Garlic minced
Instructions
- Flatten the chicken breasts slightly by pounding them to even thickness.
- Sprinkle both sides with salt and pepper, then coat with flour.
- Heat olive oil in a large skillet over medium heat.
- Add chicken breasts and cook until golden brown on each side, about 3-4 minutes per side.
- Remove chicken from the skillet and set aside.
- Melt butter in the same skillet.
- Add mushrooms, shallots, and garlic, cooking until mushrooms are tender.
- Pour in Marsala wine and chicken broth, scraping up any browned bits from the pan's bottom.
- Bring to a simmer and reduce for a few minutes until the sauce thickens slightly.
- Stir in heavy cream, then return the chicken to the skillet.
- Cook for another 5-7 minutes until the chicken is cooked through and sauce is thickened.
- Serve over pasta or mashed potatoes for a full meal.
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