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Carrabba's Chicken Marsala Copycat Recipe
Carrabba's Chicken Marsala
By Todd Wilbur

Recipe Type: Entree
Calories: 455
Cook Time: 25 minutes
Recipe Rating: 5.0 (14 reviews)

Menu Description: "Fire-roasted chicken breast topped with mushrooms, prosciutto and our Florio Marsala wine sauce." 

To reverse-engineer this big-time favorite entree, I ordered the dish to go, with the sauce on the side, so that I could separately analyze each component. After some trial and error in the underground lab, I found that recreating the secret sauce from scratch is easy enough with a couple small cans of sliced mushrooms, a bit of prosciutto, some Marsala wine, shallots, garlic and a few other good things. Cooking the chicken requires a very hot grill. The restaurant chain grills chicken breasts over a blazing real wood fire, so crank your grill up high enough to get the flames nipping at your cluckers (not a euphemism). If your grill has a lid, keep it open so you can watch for nasty flare-ups.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Marsala Sauce
1/3 cup butter
The BEST hands down!
Submitted on: 09/12/16
My favorite place to eat is Carrabba's but as of late their portions have gotten smaller and prices have gone up. I found your recipe in back in 2008 and have been making it for my family ever since! This is by far the the best "copy cat" recipe out there for Carrabba's Chicken Marsala! Thank you👍👍👍
Carrabba's Chicken Marsala
Submitted on: 03/17/14
This recipe is absolutely yummy!!! This will be made lots for friends and family. I didn't have a jar of mushrooms so sauteed 8 oz sliced mushrooms in 2 TBsp butter and 2 TBsp Olive Oil. Also used my George Foreman as it was too cold to grill outside. Total winner!!
Two thumbs up
Submitted on: 03/04/14
I've never had the original so I can't compare. But I can say that it was easy to use, had all the ingredients in the house except for the mushrooms and it was VERY easy to make. Best of all, it tasted amazing. you will not regret making this.
Marsala sauce, Mmmmmm
Submitted on: 01/16/14
easy, delicious
Submitted on: 10/11/11
I've made this a few times and its so incredibly easy. I absolutely love it. It tastes so much like the original.
Russ LaFazia  
Submitted on: 01/18/11
This recipe is 100% spot on. I made this dish tonight after buying the recipe earlier in the day and I am blown away at how great it was. Accurate and very simple. I am thrilled.
Submitted on: 01/19/09
This recipe is just awesome! I cook the marinaided breasts over high heat with charcoal and apple wood coals to get the full flavor.
Submitted on: 08/21/06
This is my all-time favorite recipe! I love to cook it for friends to make them think I am a great cook, when really it is just an amazing recipe. Not too hard, and better than the restaurant's version!
Barb D  
Submitted on: 07/10/06
Fabulous, and very easy to make. My family loves this dish. Thank you so much.
Joni Vinson  
Submitted on: 04/06/06
this was absolutely delicious... we've made it twice, and if you notice the sauce comes out a little thicker than carrabbas in this recipe. so we used 1/3 the amout of corn starch and it hit the nail on the head. you can serve 8 people for the price of 1 plate at carrabbas!! and any ol' hot ham will due for prosciutto.
Jennifer - Florida  
Submitted on: 03/06/06
This recipe is a great clone of the original and it's my favorite dish at Carrabba's! I've used both fresh and canned mushrooms, great either way.
Romy Williams  
Submitted on: 02/20/06
This was delicious. I didn't use the prosciutto and used fresh white mushrooms instead of canned. Everyone loved it even the kids who aren't great herb lovers.
Courtney W. - austin, texas  
Submitted on: 12/06/05
This was a scruptious delight! My complements to the chefs!
Submitted on: 07/30/05
Excellent clone