Kebamo
Conway, SC
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Joined: 07/13/2006
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Here are 2 different versions of Chicken Marsala. The carrabba's tastes just like the one they make. and the Olive Gardens version tastes close to theirs.
Olive Garden Chicken Marsala
4 Chicken half-breasts (skinless/boneless (pound 1/4" thick)
1/4 cup Wondra flour
1/2 teaspoon Salt
1/2 teaspoon Oregano
4 tablespoons Oil
4 tablespoons Butter/margarine
1 cup Fresh mushrooms sliced
1/2 cup Marsala wine
Combine flour, salt, pepper and oregano and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown. As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces.
Cook about 2 more minutes, until lightly browned on the second side. Stir the mushrooms. When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes
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CARRABBA'S CHICKEN MARSALA
Marsala Sauce:
1/3 cup butter
1 slice prosciutto, diced
2 teaspoons minced shallots
2 teaspoons minced garlic
2 cans (4-oz each) mushrooms, drained
1/4 cup marsala wine
1/4 teaspoon ground black pepper
1 cup chicken stock
2 teaspoons cornstarch
1 teaspoon minced fresh parsley
2 tablespoons heavy cream
Chicken Spice:
1 1/4 teaspoons salt
1 teaspoon graound black pepper
1/2 teaspoon dried oregano
1/2 easpoon dried thyme
1/2 teaspooon dried parsley
1/4 teaspoon marjoram
1/4 teaspoon garlic powder
4 chicken breasts (small butterfly cut double breats or large single breasts)
olive oil
1. Melt butter over low heat in a medium saucepan.
2. Turn heat up to medium/high to saute the prosciutto in the melted butter for about 2 - 3 minutes (be careful not to burn butter), add shallots and garlic and saute for about 30 seconds. Add marsala wine, simmer for another 30 seconds or so, the add muchrooms (drain off liquid) and black pepper. Simmer over meium/high heat for 5 minutes.
3. Dissolve cornstarch in chicken stock. Add stock to the saucepan and simmer for an additional 5 minutes.
4. Add parsley and cream to the sauce and simmer for 3 - 4 minutes or until thick. Remove from heat, cover until needed.
5. Preheat barbecue grill on high heat. Combine ingredients for the chicken spice in a small bowl. Use your thumb and fingers to crush the spices in the bowl to make a finer blend.
6. Brush each chicken breast generously with olive oil. Sprinkle spice blend over both sides of each chicken breast and grill for 6-8 minutes per side or until done. Give chicken a one quarter turn on each side while cooking to make the criss cross grill marks.
7. Serve entree by arranging each chicken breast on a plate. Spoon one quarter of the marsala sauce over each serving of chicken and serve!
Enjoy....
Karl
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mitch5252
NW Tennessee
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Do you think dry marsala or sweet marsala would be better?
There's a restaurant in the far west Chicago suburbs that serves the BEST chicken marsala I've ever had. I duplicated it once, but didn't write down notes and haven't been able to do it a second time! But I'm still looking, and I'll try both of your recipes!
Thanks!
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Leo Benson
CT
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my favorite chicken marsala recipe comes from a firefighter's cookbook. It's similar to the Olive GArden recipe. The chicken is sauteed in the olive oil/butter. After the chicken is sauteed it's removed to an ovenproof dish, the juice of one fresh lemon is squeezed over, and it keeps warm in the oven. The mushrooms are then sauteed in the pan with garlic (no oregano), deglazed with marsala(sweet), and then that reduction is poured over the chicken, sprinkled with parsley and capers, and served.
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Bearnkat
Fort Worth, Texas
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Hi Karl,
Thank you so much for sharing, Chicken Marsala is one of my favorites.
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Kebamo
Conway, SC
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I like the sweet Marsella
karl
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MCrankyPants
Dayton OH USA
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Carabba's Marsala is the best I've ever had...I usually order the filet with Marsala sauce...unbelieveable!
Thanks for the recipe Karl...and glad you came back, seriously. 
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rooster
somewhere in the Ocooch
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Kebomo, made two of your recipes and they were great. Do you have a good pepper steak recipe?
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Super_Dave
Sacramento, CA
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I made the Olive Garden recipe and it didn't taste anything like what I have in the restaurant. The wine must make a huge difference. Now some spy has to find out what brand of wine they use.
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TradingPlaces
USA
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I have made Emeril's recipe a few times and it is pretty good - I would like to try it with REAL Marsala - not the stuff in the vinegar section of the grocery store...I would imagine this would make a huge difference.
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sltrawick
Panama City, Florida
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I love Bonefish's Chicken Marsala YUM!
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