Carrabas Chicken Marsala Copycat Food

CARRABBA'S CHICKEN MARSALA

Steps:

• Melt butter over low heat in a medium saucepan. Turn heat up to medium high to sauté the prosciutto in the melted butter for about 2 to 3 minutes; be careful not to burn butter, add shallots and mushrooms and sauté for about until vegetables are tender then add the garlic and saute another 30 seconds. Add marsala wine, simmer for another 30 seconds or so, then add black pepper. Simmer over medium high heat for 5 minutes.
• Dissolve corn starch in chicken stock. Add stock to saucepan and simmer for an additional 5 minutes. Add parsley and cream to the sauce and simmer 3 to 4 minutes or until thick. Remove from heat, cover until needed.
• Preheat barbecue grill on high heat. Combine ingredients for the chicken spice in a small bowl. Use your thumb and fingers to crush the spices in the bowl to make a finer blend.
• Brush each chicken breast generously with olive oil. Sprinkle spice blend over both sides of chicken breast and grill for 6 to 8 minutes per side or until done. Give chicken a one quarter turn on each side while cooking to make the criss cross grill marks.
• Serve entree by arranging each chicken breast on a plate. Spoon one quarter of the marsala sauce over each serving of chicken and serve. Serves 4.

COPYCAT RECIPE FOR CARRABBA'S CHICKEN MARSALA

Steps:

• Pound chicken breasts to even out thickness and lightly salt and pepper.
• In large skillet, saute chicken in 2 T melted butter until lightly browned, about 2 minutes per side.
• Remove from pan and set aside.
• Melt remaining butter in pan and add shallots and mushrooms.
• Cook until mushrooms are lightly browned.
• Add Marsala and bring to a boil, scraping browned bits from bottom of pan.
• Add cream and lemon juice and return to a boil.
• Season with salt and pepper.
• Return chicken to pan for about 3 minutes to reheat and finish cooking.
• Serve with buttered fettucini.

CHICKEN MARSALA LIKE CARRABBA'S

Steps:

• Pound chicken breasts with the flat side of a meat mallet or the bottom of a glass until thin.
• Either in a mortar or on a small plate, combine first 7 ingredients. Grind together ingredients with a pestle or the bottom of a glass.
• Coat chicken lightly with olive oil. Use spice mixture to coat chicken evenly; place in the refrigerator until needed.
• In a saucepan over medium-high heat, melt butter. Add prosciutto, shallots, and garlic and sauté for 30 seconds. Add Marsala to pan and simmer for 30 seconds. Add mushrooms and black pepper and simmer for 5 minutes, stirring occasionally. Reduce heat to medium.
• Dissolve corn starch in chicken broth, then add to saucepan. Simmer for 5 minutes, stirring often.
• Add parsley and cream to saucepan and simmer for 3 - 4 minutes, or until thick. Remove from heat and cover until needed.
• Grill coated chicken over a medium flame for 5 - 7 minutes per side, or until cooked through.
• Place grilled chicken on individual serving plate and spoon sauce over chicken.

CARRABA'S CHICKEN MARSALA COPYCAT RECIPE

Steps:

• Add Marsala wine, salt and pepper to a hot pan; reduce wine by 70 percent.
• Several tablespoons at a time, stir in butter until sauce is creamy. Add hot sautéed mushrooms. Pour sauce over grilled chicken before serving.

COPYCAT CARRABBA'S CHICKEN MARSALA

Steps:

• 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.

CARRABBA'S MARSALA SAUCE

Steps:

• Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the mushroom and cook, stirring occasionally, until browned, about 5 minutes. Add the prosciutto and onion and cook, stirring often, until the onion softens, about 2 minutes more. Sprinkle with flour and stir well. Stir in the marsala and broth and bring to a boil. Cook, stirring often, until reduced to about 1 cup, about 5 minutes. Remove from heat to cool slightly, then pour over desired dishes or into a bowl.
• Sauce can be kept at room temperature for up to two hours.

ORIGINAL CARRABBA'S CHICKEN BRYAN (NOT COPYCAT!)

Steps:

• Brush chicken on both sides with olive oil, season to taste with Kosher salt and cracked pepper.
• Grill chicken until done (internal temp of 165F) - prepare lemon butter sauce while chicken is grilling.
• Sautee onion and garlic in 2 Tbps butter until soft and fragrant.
• Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce.
• Add remaining 6 Tbsp butter, a little at a time, until it melts and mixture is emulsified.
• Add chopped sun-dried tomatoes and basil, heat until hot (but do not overheat or sauce may break).
• Top nearly-done chicken breasts with 2 oz each of the goat cheese until cheese warms and softens.
• To serve, spoon lemon butter sauce over chicken breasts.
• Enjoy! I serve this dish with pasta tossed in butter or olive oil (the delicious lemon butter sauce will perfect it), garlic mashed potatoes and a green salad -- yummmm!