Description
Inspired by the restaurant classic, this Carrabba’s Chicken Marsala features tender pan-fried chicken cutlets smothered in a creamy, savory mushroom marsala sauce that’s date-night-worthy but easy enough for weeknights.
Ingredients
- 4 boneless, skinless chicken breasts
- ½ cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 oz mushrooms, sliced
- ¾ cup Marsala wine
- ½ cup chicken broth
- ¼ cup heavy cream (optional for creamy version)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
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Pound chicken breasts to even thickness, season with salt and pepper, and dredge in flour.
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In a skillet, heat olive oil and butter over medium-high heat. Cook chicken 4–5 minutes per side until golden and cooked through. Remove from skillet.
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In the same skillet, sauté mushrooms until browned.
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Deglaze with Marsala wine, then add chicken broth and cream (if using). Simmer until sauce slightly thickens.
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Return chicken to skillet and coat with sauce. Simmer 2–3 minutes.
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Serve garnished with parsley.
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Notes
- For a richer flavor, reduce sauce a bit longer.
- Great with mashed potatoes or pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: Italian-American