Best Copycat Recipe For Carrabbas Chicken Marsala Recipes

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.

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.