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Carrabba's-Style Chicken Marsala
Melissa Hart

Carrabba's-Style Chicken Marsala

Reduce the wine before adding the butter or the sauce tastes raw and thin. Give the mushrooms a wide skillet and real browning time, then reduce the sauce until it glazes the chicken instead of drowning it.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breast cutlets 5 oz each
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup all-purpose flour
  • 2 tbsp olive oil
  • 8 oz sliced cremini mushrooms
  • 3/4 cup dry Marsala wine
  • 1/2 cup low-sodium chicken broth
  • 3 tbsp cold unsalted butter

Method
 

  1. Season the chicken with salt and pepper and dust both sides lightly with the flour.
  2. Heat the oil in a wide skillet over medium-high and cook the chicken for 3 to 4 minutes per side until browned, then transfer it to a plate.
  3. Add the mushrooms and cook undisturbed for 3 minutes, then stir and cook for 3 minutes more until browned.
  4. Pour in the Marsala and broth and simmer for 6 to 8 minutes until reduced by about half.
  5. Return the chicken to the pan until it reaches 165°F, remove from the heat, and swirl in the cold butter until the sauce looks glossy.