Carrabba's Chicken Marsala Recipe
Revel in the timeless allure of Italian-American cuisine with the Carrabba's Chicken Marsala Recipe.
Equipment
- Large skillet or frying pan
- Meat mallet
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Sharp knife
Ingredients
- Boneless, skinless chicken breasts 4
- All-purpose flour, for dredging ½ cup
- Unsalted butter 4 ounces
- Marsala wine 1 cup
- Chicken stock ½ cup
- Sliced mushrooms ½ cup
- Cloves garlic, minced 2
- Fresh chopped parsley ¼ cup
- Salt and freshly ground black pepper to taste
Instructions
- Start by placing each chicken breast between two sheets of plastic wrap. Using a meat mallet, gently pound them to a uniform thickness.
- Season both sides of the chicken breasts with salt and pepper. Dredge each piece in flour, shaking off excess.
- In a large skillet, melt butter over medium-high heat. Add the chicken pieces and cook until golden brown on both sides.
- Add garlic and mushrooms, and sauté for a few minutes until mushrooms are soft.
- Pour in Marsala wine and chicken stock, bringing the mixture to a boil. Lower the heat and let simmer until the sauce thickens.
- Sprinkle with chopped parsley before serving. Relish the authentic taste of Carrabba's Chicken Marsala right from your kitchen.
Notes
- Always opt for high-quality Marsala wine; it's the soul of the Carrabba's Chicken Marsala Recipe.
- Don't over-pound the chicken; you want it tender but not too thin.
- Ensure your skillet is hot before adding chicken to achieve a golden sear.
- Use fresh mushrooms for enhanced flavor.
- If the sauce seems too thin, let it simmer a bit longer, but always watch to avoid over-reducing.