Copycat Carrabba’s Chicken Marsala Recipe
Copycat Carrabba’s Chicken Marsala Recipe. is made with boneless, skinless, chicken breast, butter, shallots, fresh mushrooms, dry Marsala wine, heavy cream, and lemon juice.
Do you love Carrabba’s Chicken Marsala? I sure do! But there are times when I just don’t want to go out. Thankfully, this copycat recipe is quick and easy enough that anyone can make it at home.
You just need a few ingredients, which are mostly staples in any kitchen.
It will only take about 30 minutes of your time to prepare before you’re sitting down with a delicious meal waiting on the table!
Not only does it taste delicious, but it also smells incredible as you’re cooking it in your kitchen.
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If you need to change the amount of servings the recipe will make, click on the number of servings in the section under the “Print Recipe” bar, and move the slider up or down to change the number of servings you want.
Or to double or triple the recipe, click on the 2x or 3x next to “Ingredients”.
If you need to change the amount of servings the recipe will make, click on the number of servings in the section under the “Print Recipe” bar, and move the slider up or down to change the number of servings you want.
Or to double or triple the recipe, click on the 2x or 3x next to “Ingredients”.
Copycat Carrabba’s Chicken Marsala
Equipment
Ingredients
- 4 tbsp butter divided
- 4 boneless skinless chicken breast halves
- 4 shallots chopped fine
- ½ lb fresh mushrooms sliced
- ¼ cup dry marsala wine
- ½ cup heavy cream
- 1 tsp lemon juice
- salt to taste
- black pepper to taste
Instructions
- Layout chicken breasts and using a meat mallet, pound chicken to make the chicken an even thickness.
- Season chicken with salt and pepper.
- Place a large skillet over medium/high heat.
- Add 2 tablespoons of the butter and melt
- Add chicken and saute approx 2 minutes per side, or until lightly brown.
- Remove chicken from pan, and set aside for later
- In the skillet, add the other 2 tablespoons of butter, and melt.
- Add mushrooms and shallots. Cook, stirring often until the fresh mushrooms are lightly browned.
- Add in the dry marsala wine and bring to a boil. Stirring occasionally. Scrape the browned scraps on the bottom of the pan to mix incorporate into the sauce.
- Add lemon juice, and heavy cream, and return to a boil
- Season with salt and pepper to taste
- Add chicken back into the pan and heat for approx 3 minutes, or until heated through, no longer pink in the center and when pierced, the juices run clear.
Nutrition
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