Ingredients at Firehouse Pantry
Buy The Cookbook!
Shop Robbie's Store!

Your continued donations
keep this site running!

Chicken Marsala like Carrabba's®
Sautéed chicken in a savory sauce of mushrooms,
prosciutto, shallots, garlic and marsala wine.

Submitted By: Debbie Smith
Serves: 4
Prep. Time: 1:00

1 to 1 1/2 lbs. boneless, skinless chicken breasts
1 1/4 tsp. salt
1 tsp. ground black pepper
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. dried parsley
1/4 tsp. dried marjoram
1/4 tsp. garlic powder
olive oil – as needed
1/3 cup real butter
1 slice prosciutto - diced
2 tsp. minced shallots
2 tsp. minced garlic
1/4 cup Marsala wine
(2) 4 oz. cans sliced mushrooms - drained
1/4 tsp. ground black pepper
2 tsp. corn starch
1 cup cold chicken broth
1 tsp. minced fresh parsley
2 Tbls. heavy whipping cream

Ingredients at Firehouse Pantry

-Pound chicken breasts with the flat side of a meat mallet or the bottom of a glass until thin.
-Either in a mortar or on a small plate, combine first 7 ingredients. Grind together ingredients with a pestle or the bottom of a glass.
-Coat chicken lightly with olive oil. Use spice mixture to coat chicken evenly; place in the refrigerator until needed.
-In a saucepan over medium-high heat, melt butter. Add prosciutto, shallots, and garlic and sauté for 30 seconds. Add Marsala to pan and simmer for 30 seconds. Add mushrooms and black pepper and simmer for 5 minutes, stirring occasionally. Reduce heat to medium.
-Dissolve corn starch in chicken broth, then add to saucepan. Simmer for 5 minutes, stirring often.
-Add parsley and cream to saucepan and simmer for 3 - 4 minutes, or until thick. Remove from heat and cover until needed.
-Grill coated chicken over a medium flame for 5 - 7 minutes per side, or until cooked through.
-Place grilled chicken on individual serving plate and spoon sauce over chicken.

Make It A Meal: Serve with Cheesy Garlic Bread like Black Angus’s® and a salad tossed with Salad Dressing like The Olive Garden's®

5 Visitor Comments About This Recipe
  • Hi, I tried this recipe today, and it was abolutely delicious. I didn't have marjoram so I subsutited it with rosemary and instead of the proscuitto, I used smoked bacon about 4 slices. Instead of canned mushrooms, I used an 8 oz. pack of fresh baby portabellos. It was so easy to make and my husband really loved it. This will definitely be a regular dish in my home. Thanks for the recipe. Kim

  • This is a great recipe! Everyone that I make it for loves it! I use it to impress guests.

  • Ok, so I didn't do the marasala sauce (Not a mushroom fan) but the grilled chicken part of this recipe was really amazing! Good job! Thanks for adding a simple, yet really taste recipe to my cooking arsenal. The only change I'd make is I'd recommend cooking it a bit longer than 5-7 minutes. 9-11 seemed to make sure the chicken was fully cooked.

  • Great recipe! The sauce is fantastic. I suggest you double the recipe.

  • I made this recipe. It was great! I only went to Carrabba's for this dish. I have this every time we visit the restaurant. But since I can make it now, I haven't been back since. I was cooking for my family so I used more chicken and marsala cooking wine. My family raved over it..

Buy Robbie's Cookbook!

Do not reprint, publish, or display content within this site without permission from the Webmaster
unless for personal use. Copyright © 2003-2012 All Mixed Up, Ltd. All Rights Reserved.