Carrabba’s Chicken Marsala Recipe
Introduction:
Carrabba’s Chicken Marsala is an iconic dish from the beloved Italian-American restaurant chain Carrabba’s Italian Grill. This dish features tender, pan-seared chicken breasts cooked in a rich, flavorful Marsala wine sauce made with earthy mushrooms, butter, and a touch of garlic. The combination of savory, slightly sweet, and umami flavors creates a sophisticated yet comforting meal that’s perfect for any occasion. Whether you’re recreating this at home or enjoying it at the restaurant, Chicken Marsala is always a crowd-pleaser.
The History of Chicken Marsala:
Chicken Marsala is a popular Italian-American dish that originated in Sicily, Italy. It features chicken breasts cooked in a sauce made with Marsala wine, a fortified wine from the Marsala region in western Sicily. Traditionally, the dish uses veal instead of chicken, but as the recipe migrated to the United States, chicken became a common substitute due to its affordability and accessibility.
The dish is part of a broader family of “Marsala” dishes that include veal, pork, and even fish, all cooked in a rich Marsala wine sauce. Chicken Marsala became particularly popular in Italian-American households and restaurants, where the sweet and savory flavors were embraced by a wide audience.
Ingredients Breakdown:
- Chicken Breasts: The star of the dish. Boneless, skinless chicken breasts are typically used as they cook quickly and absorb the flavors of the sauce well. You can also use chicken thighs if you prefer dark meat.
- Marsala Wine: This is the key ingredient for the sauce. Marsala is a sweet or dry fortified wine from Sicily. For this recipe, sweet Marsala wine is most commonly used, but you can use dry Marsala wine if you prefer a less sweet sauce.
- Mushrooms: Button mushrooms or cremini mushrooms are typically used for their mild flavor and texture, but you can experiment with other mushroom varieties for a deeper earthy taste.
- Butter and Olive Oil: Both are used to pan-sear the chicken and create a rich sauce. The butter adds richness, while the olive oil ensures the chicken doesn’t stick to the pan.
- Garlic: Fresh garlic is added to the sauce to bring out its aromatic flavor.
- Chicken Broth: Used to deglaze the pan and create the base of the sauce. You can use low-sodium chicken broth to control the salt content.
- Flour: Used to lightly dredge the chicken before cooking, giving it a golden-brown crust.
- Fresh Parsley: For garnish, adding a pop of color and a hint of freshness.
Step-by-Step Recipe:
- Prepare the Chicken:
- Start by preparing the chicken breasts. If they’re thick, slice them horizontally to create thinner pieces that cook evenly.
- Season both sides of the chicken breasts with salt and pepper. Then, lightly dredge each piece in flour, shaking off any excess.
- Cook the Chicken:
- In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat.
- Add the chicken breasts to the skillet and cook for about 4-5 minutes per side until they are golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- Once the chicken is cooked, remove it from the skillet and set aside.
- Make the Marsala Sauce:
- In the same skillet, add 1 tablespoon of butter and the sliced mushrooms. Sauté the mushrooms for about 4-5 minutes, or until they become soft and start to release their juices.
- Add 2 cloves of minced garlic and cook for an additional 1 minute until fragrant.
- Pour in 3/4 cup of Marsala wine and 1/2 cup of chicken broth. Scrape any browned bits from the bottom of the pan (this adds great flavor).
- Bring the sauce to a simmer and let it cook for 5-7 minutes, allowing it to reduce and thicken slightly.
- Finish the Dish:
- Once the sauce has thickened, return the cooked chicken breasts to the skillet. Spoon the sauce and mushrooms over the chicken and simmer for an additional 3-5 minutes to let the flavors meld together.
- Taste the sauce and adjust seasoning with salt and pepper, if necessary.
- Serve:
- Garnish the Chicken Marsala with freshly chopped parsley and serve immediately.
- You can pair it with mashed potatoes, pasta, or a side of steamed vegetables for a complete meal.
Tips for the Perfect Carrabba’s Chicken Marsala:
- Use Sweet Marsala Wine: Sweet Marsala wine gives the dish its signature flavor. Dry Marsala will make the sauce more savory, but it may lack the balance of sweetness.
- Don’t Overcrowd the Pan: When searing the chicken, make sure the chicken breasts are not overcrowded in the pan. This will allow them to brown properly without steaming. Cook in batches if needed.
- Mushroom Choice: While button mushrooms are classic for this dish, you can experiment with other varieties like cremini, shiitake, or portobello mushrooms for a different texture and flavor.
- Finish the Sauce: If the sauce is too thin, allow it to reduce further. If it’s too thick, add a bit more chicken broth or Marsala wine to reach your desired consistency.
- Make Ahead: The Chicken Marsala can be made ahead of time and stored in the refrigerator. Reheat gently before serving.
Variations and Customizations:
- Substitute Chicken with Veal or Pork:
Traditional Chicken Marsala can be made with veal or pork instead of chicken. If using veal or pork, adjust the cooking time as these cuts may cook faster than chicken. - Add a Creamy Twist:
For a richer sauce, add a splash of heavy cream or half-and-half after the sauce has reduced. This will make the sauce creamy and smooth. - Use Different Mushrooms:
Experiment with different types of mushrooms, such as shiitake or porcini, for a deeper, earthier flavor. Dried mushrooms can also be used, but be sure to rehydrate them in warm water before adding them to the sauce. - Add a Touch of Herbs:
Fresh thyme or rosemary can be added to the sauce while it’s simmering for extra herbal depth. Just remove the sprigs before serving. - Gluten-Free Option:
If you need a gluten-free version, use gluten-free flour or cornstarch to dredge the chicken. Pair it with gluten-free pasta or mashed potatoes.
Health Considerations and Nutritional Value:
- Calories:
A serving of Chicken Marsala typically contains between 400-500 calories, depending on portion size and additional ingredients. The dish is rich due to the butter and wine, so it’s a bit indulgent but can still fit within a balanced diet when enjoyed in moderation. - Protein:
Chicken breasts are an excellent source of lean protein. Each serving of Chicken Marsala provides about 30 grams of protein, which is great for muscle repair and overall health. - Fat:
The dish contains moderate fat due to the butter used in cooking and the Marsala wine. To make it lighter, you can use less butter or substitute with olive oil. - Carbs:
The carbs mainly come from the flour used to dredge the chicken. If you are looking to reduce carbs, skip the flour or use a gluten-free alternative. The dish is low in carbs aside from this. - Sodium:
As with most dishes that include broth or stock, Chicken Marsala can be high in sodium. To reduce the sodium content, use low-sodium chicken broth and adjust the salt to taste.
FAQ:
1. Can I use boneless, skinless chicken breasts?
Yes, boneless, skinless chicken breasts work great in this recipe. Just be sure to adjust the cooking time slightly, as boneless chicken cooks faster than bone-in.
2. Can I make Chicken Marsala ahead of time?
Yes, Chicken Marsala can be made ahead of time. Store the cooked chicken and sauce separately in the refrigerator for up to 2 days. Reheat gently before serving, adding a bit more wine or broth if the sauce has thickened too much.
3. Can I make the sauce less sweet?
If you prefer a less sweet sauce, you can use dry Marsala wine instead of sweet Marsala. You can also reduce the amount of honey or omit it completely for a more savory sauce.
4. Can I use another type of wine for the sauce?
While Marsala wine is traditional for this dish, you can substitute it with another fortified wine like Madeira or Sherry. These wines have similar flavors but may create a slightly different result.
5. What should I serve with Chicken Marsala?
Chicken Marsala pairs wonderfully with mashed potatoes, pasta, rice, or roasted vegetables. A light green salad with a tangy vinaigrette is also a great side to balance the richness of the dish.
Carrabba’s Chicken Marsala is an indulgent yet simple dish that brings bold Italian flavors to your kitchen. Whether you’re making it for a family dinner or a special occasion, it’s sure to be a hit with everyone!
Carrabbas Chicken Marsala Recipe
Ingredients
- 4 boneless skinless chicken breasts
- ¼ cup all-purpose flour
- 2 tablespoons olive oil
- 2 shallots finely chopped
- 8 ounces mushrooms sliced
- 1 cup Marsala wine
- 1 cup chicken stock
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions
- Pound the chicken breasts with a meat mallet between two pieces of plastic wrap until they are about ½ inch thick for even cooking.
- Season the flour in a shallow dish with salt and pepper to taste (about ½ teaspoon each). Dredge the chicken breasts in the seasoned flour, shaking off any excess.
- In a large pan over medium-high heat, heat the olive oil. Cook the chicken breasts for 4 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F). Place the chicken on a platter and set aside.
- In the same pan over medium heat, add the shallots and mushrooms. Cook for approximately 3 minutes, stirring periodically, until the mushrooms are softened and the shallots are translucent.
- Add the Marsala wine and chicken stock to the pan with the shallots and mushrooms.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10 minutes, or until the sauce has reduced and thickened.
- Stir in the butter and parsley until the butter is melted.
- Return the chicken to the pan and ladle the sauce over it. Simmer for 2–3 minutes, or until the chicken is fully warmed through.
- Serve the chicken marsala with a spoonful of the sauce on top. Enjoy!
Notes
- Spicy Chicken Marsala. The chicken stock might benefit from a touch of cayenne pepper.
- Parmesan Chicken Marsala. For a cheesy touch, sprinkle some freshly grated Parmesan cheese over the chicken.
- Delicious Chicken Marsala In A Creamy Sauce. In order to get a velvety texture and deep taste, the cream can be added to the sauce.
- Mushroom And Bacon Chicken Marsala. Sprinkle some sautéed mushrooms and bits of crispy bacon over the Marsala.
- Balsamic Chicken Marsala. If you want a tart flavor, try balsamic vinegar instead of wine.
- Herbed Chicken Marsala. The chicken would benefit from a little dusting of fresh herbs like thyme, oregano, and basil.
- Sweet And Sour Chicken Marsala. If you want a sweet and sour sauce, add some honey.