Copycat Recipe for Carrabba’s Chicken Marsala

A Carrabba’s Chicken Marsala clone dish. I like chicken Marsala but always felt it was just a tad shy in the flavor department. I tried a couple of recipes from here and there, side by side, and this one won hands down!

Carrabba's Chicken Marsala

The little splash of lemon juice really knocked this baby up a few notches to unbelievable mouth watering levels. I highly recommend everybody try this one out!

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Copycat Recipe for Carrabba's Chicken Marsala
  • 4 tablespoons butter
  • 4 boneless skinless chicken breast halves
  • 4 shallots chopped fine
  • 1/2 pound mushrooms sliced
  • 1/4 cup dry marsala
  • 1/2 cup heavy cream
  • 1 teaspoon lemon juice
  1. Pound the chicken breasts to even out thickness and lightly salt and pepper.
  2. In large skillet, saute the chicken in 2 T melted butter until lightly browned, about 2 minutes per side.
  3. Remove from the pan and set aside.
  4. Melt the remaining butter in the pan and add the shallots and mushrooms. Cook until the mushrooms are lightly browned.
  5. Add the Marsala and bring to a boil, scraping browned bits from bottom of pan. Add the cream and lemon juice and return to a boil. Season with salt and pepper.
  6. Return the chicken to the pan for about 3 minutes to reheat and finish cooking.
Recipe Notes

Serve with buttered fettuccine.

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Recipe based on one by Marie
Photo by Delicious as it Looks