Description
Carrabba’s Chicken Marsala is a classic Italian-American dish featuring tender chicken breasts sautéed and simmered in a rich, savory Marsala wine and mushroom sauce. This recipe combines the earthiness of mushrooms with the sweetness of Marsala wine, enhanced by fresh shallots and parsley, resulting in a comforting and elegant meal perfect for any occasion.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Sauce
- 2 shallots, finely chopped
- 8 ounces mushrooms, sliced
- 1 cup Marsala wine
- 1 cup chicken stock
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
Instructions
- Pound the chicken: Place the chicken breasts between two sheets of plastic wrap and pound each to an even 1/2-inch thickness using a meat mallet or rolling pin. This helps them cook evenly and tenderizes the meat.
- Dredge the chicken: Mix the all-purpose flour with salt and freshly ground black pepper to taste. Coat each chicken breast evenly in the seasoned flour, shaking off any excess.
- Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for about 4-5 minutes per side until they are golden brown and cooked through. Remove chicken from the skillet and set aside.
- Sauté shallots and mushrooms: In the same skillet, add the finely chopped shallots and sliced mushrooms. Cook over medium heat until the shallots are translucent and the mushrooms have softened and released their moisture, approximately 5-7 minutes.
- Add wine and stock: Pour in the Marsala wine followed by the chicken stock. Bring the mixture to a gentle simmer and allow it to reduce by about half, concentrating the flavors, which should take around 10 minutes.
- Finish the sauce: Stir in the butter and freshly chopped parsley into the reduced sauce until the butter melts completely, creating a silky and flavorful sauce.
- Combine chicken and sauce: Return the cooked chicken breasts to the skillet, spooning the sauce over them. Let the chicken simmer in the sauce for an additional 3-5 minutes to absorb the flavors and heat through.
- Serve: Plate the chicken breasts and generously ladle the Marsala sauce with mushrooms and shallots over the top. Garnish with extra parsley if desired and serve immediately.
Notes
- For a thicker sauce, add a slurry of flour and water or reduce the sauce further before adding butter.
- Use fresh mushrooms like cremini or white button for best flavor.
- Chicken thighs can be used as an alternative to breasts for extra juiciness.
- Adjust seasoning with more salt and pepper according to taste before serving.
- Marsala wine is essential for authentic flavor; if unavailable, a dry sherry can be a substitute.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 105 mg
Keywords: Chicken Marsala, Italian chicken recipe, Marsala wine sauce, sautéed chicken, mushroom sauce, easy Italian dinner
