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Chicken Marsala from Carrabba's Italian Grill: Recipes from Around Our Family Table

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Carrabba's Italian Grill: Recipes from Around Our Family Table

Two weeks ago Wiley sent EmaxHealth a great Italian recipe cookbook called Carrabba's Italian Grill: Recipes from Around Our Family Table. If you love Italian cuisine this book is highly recommended. Our team tried the Chicken Marsala recipe from the book and now we are sharing it with our readers.

Chicken Marsala recipe makes four servings.

A staple at Italian restaurants, chicken marsala is usually sautéed. In our grilled version, the breast is topped with a sauce of marsala, mushrooms, and prosciutto. Use the sauce to top grilled veal, steak, or pork chops.

Marsala Sauce
3 tablespoons unsalted butter, cut into tablespoons, divided
10 ounces white mushrooms, thinly sliced
2 ounces sliced prosciutto (not paper thin), cut into 2-by-¼-inch strips
3 tablespoons finely chopped yellow onion
1 tablespoon all-purpose flour
¾ cup dry marsala
¾ cup reduced-sodium chicken broth

4 boneless and skinless chicken breast halves, 7 to 8 ounces each
2 tablespoons Grill Baste (recipe follows) or olive oil
1½ teaspoons Grill Seasoning (recipe follows)
Finely chopped fresh flat-leaf parsley for garnish

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1. To make the sauce, melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, about 5 min¬utes. Add the prosciutto and onion and cook, stirring often, until the onion softens, about 2 minutes more. Sprinkle with the flour and stir well. Stir in the marsala and broth and bring to a boil. Cook, stirring often, until reduced to about 1 cup, about 5 minutes. Set aside. (The sauce can be kept at room temperature for up to 2 hours.)

2. Prepare an outdoor grill for direct cooking over medium heat.

3. Cut each breast half in half crosswise to make a total of 8 chicken breast pieces. Brush with the grill baste. Season with the grill seasoning.

4. Brush the grill grate clean. Lightly oil the grate. Place the chicken on the grill. Cook, with the lid closed as much as possible, turning after 5 minutes, until the chicken is nicely browned and feels firm when the top is pressed with a finger, about 10 minutes total. Remove from the grill.

5. Reheat the sauce in the skillet over medium heat, stirring constantly. Remove from the heat. One tablespoon at a time, add the remaining butter and stir until incorporated into the sauce. Season with salt and pepper. Place 2 chicken pieces on each serving plate. Spoon equal amounts of the sauce over each serving, sprinkle with parsley, and serve hot.

Broiled Chicken Marsala
Broil the chicken in a preheated broiler with the rack adjusted about 8 inches from the source of heat. Cook, turning occasionally, until firm when pressed with a finger, about 10 minutes.

Excerpt from: Carrabba's Italian Grill: Recipes from Around Our Family Table
Wiley - ISBN 978-1-118-19732 (pbk)