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

Recipe Rating: 5.0 (10 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 (no, that's not an euphemism). If your grill has a lid, keep it open so you can watch for nasty flare-ups.
Marsala Sauce
1/3 cup butter
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Jessica  
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.
John  
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.
Michelle  
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!
Steve  
Submitted on 07/30/05

Excellent clone