What To Know
- Pour in the Marsala wine and scrape up any browned bits from the bottom of the skillet.
- Bring the mixture to a simmer and cook for 5 minutes, or until the sauce has thickened.
- Garnish the Chicken Marsala with some freshly grated Parmesan cheese and a sprig of fresh parsley for an elegant presentation.
Indulge in the tantalizing flavors of Carrabba’s signature Chicken Marsala with this step-by-step guide. Follow our expert tips and recreate this Italian classic in the comfort of your own kitchen.
Ingredients:
- 1 pound boneless, skinless chicken breasts, pounded thin
- 1/2 cup flour
- 1/4 cup vegetable oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 cup Marsala wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
Instructions:
1. Prepare the Chicken: Season the chicken breasts with salt and pepper. Dredge them in flour, shaking off any excess.
2. Sauté the Chicken: Heat the oil in a large skillet over medium-high heat. Brown the chicken on both sides, about 3-4 minutes per side. Transfer the chicken to a plate and set aside.
3. Sauté the Vegetables: In the same skillet, sauté the onion and garlic until softened, about 5 minutes.
4. Deglaze the Pan: Pour in the Marsala wine and scrape up any browned bits from the bottom of the skillet. Bring to a boil and reduce by half, about 5 minutes.
5. Add the Broth and Cream: Stir in the chicken broth and heavy cream. Bring the mixture to a simmer and cook for 5 minutes, or until the sauce has thickened.
6. Return the Chicken: Add the chicken back to the skillet and simmer for 5-7 minutes, or until cooked through.
7. Season and Garnish: Season with additional salt and pepper to taste. Stir in the fresh parsley and serve immediately.
Tips for Carrabba’s-Style Chicken Marsala:
- Use Thin-Pounded Chicken: Pounding the chicken breasts thin helps them cook evenly and absorb the flavors of the sauce.
- Don’t Overcook the Chicken: Cook the chicken until it is just cooked through to prevent it from becoming dry.
- Deglaze the Pan Thoroughly: This step adds depth of flavor to the sauce by dissolving the browned bits from the pan.
- Reduce the Marsala Wine: Reducing the wine concentrates its flavors and creates a richer sauce.
- Use High-Quality Ingredients: The quality of the ingredients you use will greatly impact the final dish. Opt for fresh herbs, a good Marsala wine, and a flavorful chicken broth.
Variations:
- Add Mushrooms: Sauté some sliced mushrooms with the onion and garlic for an extra layer of umami.
- Use a Different Wine: Try using a dry white wine, such as Chardonnay, instead of Marsala for a slightly different flavor profile.
- Serve with Pasta: Serve the Chicken Marsala over your favorite pasta, such as linguine or penne.
The Final Touch:
Garnish the Chicken Marsala with some freshly grated Parmesan cheese and a sprig of fresh parsley for an elegant presentation.
Top Questions Asked
1. What is the best Marsala wine to use? For an authentic Carrabba‘s flavor, use a dry Marsala wine from Sicily.
2. Can I use chicken thighs instead of breasts? Yes, you can use chicken thighs, but they may take a few minutes longer to cook.
3. How can I thicken the sauce further? If the sauce is too thin, add a cornstarch slurry (equal parts cornstarch and water) and stir until thickened.
4. Can I make this dish ahead of time? Yes, you can prepare the Chicken Marsala ahead of time and reheat it before serving.
5. What are some good side dishes for Chicken Marsala? Mashed potatoes, roasted vegetables, or a salad would complement the dish well.
