Carrabbas Chicken Marsala Recipe

This popular Italian-American meal mixes the classic taste of chicken with the savory flavors of Marsala wine, mushrooms, and garlic to create the Carrabbas Chicken Marsala Recipe, a crowd-pleaser and a recipe you’ll return to time and time again.

Why You’ll Love This Recipe

• Tender and juicy chicken makes for a mouthwatering main course that’s guaranteed to delight.
• The mushrooms, garlic, and marsala wine used to make the Marsala sauce give the meal a unique and delicious flavor.
• The recipe’s simplicity and low-maintenance requirements make it ideal for a quick evening dinner.
• The dish is nutritious and filling because of the abundance of protein and other nutrients it contains.

Carrabbas Chicken Marsala Ingredients

• Chicken Breasts. Chicken breasts are the major source of protein in the dish. When preparing the chicken, be sure to season it with salt and pepper before cooking.
• Flour. To aid browning, the chicken is given a thin dusting of flour.
• Olive Oil. The chicken is sautéed in olive oil.
• Shallots. Mildly onion-like in taste, shallots also thicken the sauce and contribute to the overall texture of the meal.
• Mushrooms. Mushrooms produce a delicious and earthy taste. The mushrooms must be sliced uniformly so that they cook thoroughly.
• Marsala Wine. The meal has a distinctive flavor and aroma from the use of Marsala wine, a fortified Italian wine.
• Chicken Stock. The chicken stock serves to offer flavor and helps thicken the sauce.
• Butter. Butter gives a rich taste and helps to thicken the sauce.
• Parsley. The recipe is enhanced by the bright and herbal taste of parsley.
• Salt & Pepper. The dish is seasoned with salt and pepper.

How To Make Carrabbas Chicken Marsala

1. Pound the chicken breasts with a meat mallet between two pieces of plastic wrap until they are about ½ inch thick for even cooking.
2. Season the flour in a shallow dish with salt and pepper to taste (about ½ teaspoon each). Dredge the chicken breasts in the seasoned flour, shaking off any excess.
3. In a large pan over medium-high heat, heat the olive oil. Cook the chicken breasts for 4 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F). Place the chicken on a platter and set aside.
4. In the same pan over medium heat, add the shallots and mushrooms. Cook for approximately 3 minutes, stirring periodically, until the mushrooms are softened and the shallots are translucent.
5. Add the Marsala wine and chicken stock to the pan with the shallots and mushrooms.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10 minutes, or until the sauce has reduced and thickened.
7. Stir in the butter and parsley until the butter is melted.
8. Return the chicken to the pan and ladle the sauce over it. Simmer for 2–3 minutes, or until the chicken is fully warmed through.
9. Serve the chicken marsala with a spoonful of the sauce on top. Enjoy!

What To Serve With Carrabbas Chicken Marsala?

• Roasted Potatoes. Carrabba’s chicken marsala pairs well with roasted potatoes. Cube, drizzle with olive oil, season with salt, pepper, and your choice of herbs, and bake until crisp.
• Green Beans Almondine. Almondine green beans are a traditional accompaniment to chicken marsala. Green beans may be made soft by first blanching them in boiling water for a few minutes, and then sautéed with sliced almonds, butter, and a dash of lemon juice.
• Herbed Couscous. The addition of herbs to couscous is a terrific way to spice things up and make the dish stand out. Prepare the couscous as directed on the box and add 1 tablespoon of olive oil, several tablespoons of minced herbs, and a dash of salt before serving.
• Sauteed Mushrooms. Mushrooms, when sauteed, take on a savory quality that complements the rest of the dish nicely. Cook sliced mushrooms in melted butter and a splash of white wine until they are tender and golden.
• Garlic Bread. Chicken marsala goes very well with garlic toast. Rub melted butter and minced garlic onto thick slices of bread. To get a golden brown color, bake at a high temperature.
• Caesar Salad. Accompanying the main course with a traditional Caesar salad is a great idea. A crisp and tasty salad may be made by mixing romaine lettuce with croutons, parmesan cheese, and a mild Caesar dressing.

Recipe Variations

• Spicy Chicken Marsala. The chicken stock might benefit from a touch of cayenne pepper.
• Parmesan Chicken Marsala. For a cheesy touch, sprinkle some freshly grated Parmesan cheese over the chicken.
• Delicious Chicken Marsala In A Creamy Sauce. In order to get a velvety texture and deep taste, the cream can be added to the sauce.
• Mushroom And Bacon Chicken Marsala. Sprinkle some sautéed mushrooms and bits of crispy bacon over the Marsala.
• Balsamic Chicken Marsala. If you want a tart flavor, try balsamic vinegar instead of wine.
• Herbed Chicken Marsala. The chicken would benefit from a little dusting of fresh herbs like thyme, oregano, and basil.
• Sweet And Sour Chicken Marsala. If you want a sweet and sour sauce, add some honey.

What Is The Difference Between Chicken Marsala And Chicken Piccata?

The sauce is what sets chicken marsala apart from chicken piccata; chicken piccata uses capers and white wine, whereas chicken marsala relies on a mushroom and marsala wine sauce. Wheat flour is typically used for chicken marsala, whereas breadcrumbs are the norm for chicken piccata.

Is Carrabba’s Chicken Marsala Gluten-Free?

Carrabba’s chicken marsala contains wheat flour and is not gluten-free. It is created with two chicken breasts that are gently sprinkled with wheat flour, sautéed, and topped with a mushroom and marsala wine sauce. Those adhering to a gluten-free diet should not consume it because of this.

Is Carrabba’s Chicken Marsala Keto Friendly?

Carrabba’s chicken marsala is not keto-friendly since it contains wheat flour and marsala wine, both of which are rich in carbs, as well as mushrooms, which are also high in carbohydrates. This means that it is not safe for people who are following a ketogenic diet.

How To Store Carrabbas Chicken Marsala?

• In The Fridge. Place it in a sealed jar and refrigerate it. It’s best eaten within three to four days following cooking. Freezing is the greatest solution if you need to keep it for a long time.
• In The Freezer. Carrabba’s chicken marsala can be frozen when the cooked chicken has cooled fully. Seal the cooked chicken in a freezer bag or airtight container. In order to maintain track of when anything was put away for storage, make sure to mark the container or bag with its contents and the date. It keeps for three months in the freezer.
• To Reheat. If you have any leftover Carrabba’s chicken marsala from the night before, defrost it in the fridge overnight before reheating. The chicken, after defrosted, may be reheated in a skillet over low to medium heat on the stove. Make careful to give the chicken a toss every so often. The chicken will reheat well in the oven at 350 degrees for 10 to 15 minutes. The recommended safe temperature for chicken is 165 degrees Fahrenheit.

Carrabbas Chicken Marsala Recipe

Erin Table for Seven

This popular Italian-American meal mixes the classic taste of chicken with the savory flavors of Marsala wine, mushrooms, and garlic to create the Carrabbas Chicken Marsala Recipe, a crowd-pleaser and a recipe you’ll return to time and time again.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American, Italian

Servings 4

Calories 409 kcal

Ingredients

  

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• 4 boneless, skinless chicken breasts
• ¼ cup all-purpose flour
• 2 tablespoons olive oil
• 2 shallots finely chopped
• 8 ounces mushrooms sliced
• 1 cup Marsala wine
• 1 cup chicken stock
• 2 tablespoons butter
• 2 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper to taste

Instructions

 

• Pound the chicken breasts with a meat mallet between two pieces of plastic wrap until they are about ½ inch thick for even cooking.
• Season the flour in a shallow dish with salt and pepper to taste (about ½ teaspoon each). Dredge the chicken breasts in the seasoned flour, shaking off any excess.
• In a large pan over medium-high heat, heat the olive oil. Cook the chicken breasts for 4 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F). Place the chicken on a platter and set aside.
• In the same pan over medium heat, add the shallots and mushrooms. Cook for approximately 3 minutes, stirring periodically, until the mushrooms are softened and the shallots are translucent.
• Add the Marsala wine and chicken stock to the pan with the shallots and mushrooms.
• Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10 minutes, or until the sauce has reduced and thickened.
• Stir in the butter and parsley until the butter is melted.
• Return the chicken to the pan and ladle the sauce over it. Simmer for 2–3 minutes, or until the chicken is fully warmed through.
• Serve the chicken marsala with a spoonful of the sauce on top. Enjoy!

Notes

• Spicy Chicken Marsala. The chicken stock might benefit from a touch of cayenne pepper.
• Parmesan Chicken Marsala. For a cheesy touch, sprinkle some freshly grated Parmesan cheese over the chicken.
• Delicious Chicken Marsala In A Creamy Sauce. In order to get a velvety texture and deep taste, the cream can be added to the sauce.
• Mushroom And Bacon Chicken Marsala. Sprinkle some sautéed mushrooms and bits of crispy bacon over the Marsala.
• Balsamic Chicken Marsala. If you want a tart flavor, try balsamic vinegar instead of wine.
• Herbed Chicken Marsala. The chicken would benefit from a little dusting of fresh herbs like thyme, oregano, and basil.
• Sweet And Sour Chicken Marsala. If you want a sweet and sour sauce, add some honey.

Nutrition

Calories: 409kcalCarbohydrates: 20gProtein: 29gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 89mgSodium: 273mgPotassium: 780mgFiber: 1gSugar: 8gVitamin A: 380IUVitamin C: 6mgCalcium: 24mgIron: 2mg

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