Best Chicken Mezzaluna Carrabbas Style Recipes

Copycat Carrabba's Pasta Carrabba image

Provided by Pinay0618

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 15

6 chicken breasts, skinned & boned
6 tablespoons balsamic vinegar
1/2 cup extra virgin olive oil
1/4 cup fresh basil leaf
salt
fresh ground pepper
3 tablespoons butter
4 medium shallots
2 cups cream
6 ounces fresh mushrooms
1 cup frozen English peas
salt
fresh ground pepper
1 (9 ounce) package fresh fettuccine
2 ounces fresh grated parmesan cheese

Steps:

Cut breasts in half and place side by side on a platter. Drizzle with the vinegar and oil. Cut basil leaves and sprinkle over the breasts; sprinkle salt and pepper. Refrigerate at least 1 hour.
Grill the breasts or bake in a 350 degree oven for 30 minutes. Set aside.
Peel and finely chop shallots. Saute in butter 1 minute. Add cream, salt and pepper to taste. Boil to reduce slightly to the consistency of a light sauce, just thick enough to coat a spoon. Add mushrooms and peas and cook another 2 minutes.
Cook pasta, drain and shake out excess water. Thinly slice chicken. Add to pasta and gently toss with sauce, along with cheese. Serve immediately.

Carrabba's Chicken Marsala image

Provided by diner524

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

1/3 cup butter
1 slice prosciutto, diced
2 teaspoons minced shallots
2 teaspoons minced garlic
8 ounces fresh mushrooms
1/4 cup lombardo dry marsala wine
1 cup chicken stock
2 teaspoons cornstarch
1 teaspoon minced fresh parsley
2 tablespoons heavy cream
1 1/4 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon marjoram
1/4 teaspoon garlic powder
4 chicken breasts
olive oil

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.