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Marsala Sauce With Chicken - from Carrabba’s Italian Grill
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From the Menu of ... Carrabba's Italian Grill
2999 Cumberland Blvd., Atlanta
770-437-1444
(also multiple locations around metro Atlanta)
Q: I have tried several times to duplicate the Marsala sauce from Carrabba’s, with no success. Any possibility of getting the recipe? It is delightful on chicken, steak or pork chops.
-- Charlene Martin, Smyrna
A: As with a lot of Italian cooking, the success of this sauce lies in the sum of its parts, said Jason Connerty, managing partner of the Cumberland Carrabba’s. “It’s very simple -- it’s a wine reduction with butter, salt and pepper -- so the quality of the ingredients is very important.” Everything should be the very best quality, he says: paper-thin prosciutto, kosher salt, freshly ground pepper and, most important, an Italian dry Marsala wine. “I would absolutely look for a true imported wine from Sicily,” Connerty said. He recommends looking for Florio or Lombardo Marsala.
-- Deborah Geering, for the Journal-Constitution
Hands on time: 15 minutes Total time: 20 minutes Serves: 4
Ingredients:
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4 skinless, boneless chicken breast halves
1 tablespoon olive oil
1 tablespoon clarified butter
8 ounces sliced mushrooms (shiitake, cremini, white or a combination)
2 ounces prosciutto, sliced into thin strips
1 large shallot, finely chopped
1/2 cup dry Marsala wine
1/4 cup chicken or veal stock
1 tablespoon chopped Italian parsley
1/4 cup (1/2 stick) cold, unsalted butter
Kosher salt and freshly ground pepper to taste
Instructions:
Brush the chicken breast halves with olive oil. Grill or pan-fry until cooked through, about 8 to 10 minutes. Remove to a plate and cover to keep warm.
Meanwhile, in a sauté pan, melt the clarified butter over medium-high heat. Add the mushrooms, prosciutto and shallot and cook until the shallots are translucent, 3 to 4 minutes. Add the wine and stock, increase the heat and cook until liquid is reduced by more than half, about 5 minutes. Reduce the heat to low; add the parsley and butter. When the butter is melted, season to taste with salt and pepper.
Add the cooked chicken to the pan and swirl to coat with the sauce. Serve the chicken topped with the sauce.
Meanwhile, in a sauté pan, melt the clarified butter over medium-high heat. Add the mushrooms, prosciutto and shallot and cook until the shallots are translucent, 3 to 4 minutes. Add the wine and stock, increase the heat and cook until liquid is reduced by more than half, about 5 minutes. Reduce the heat to low; add the parsley and butter. When the butter is melted, season to taste with salt and pepper.
Add the cooked chicken to the pan and swirl to coat with the sauce. Serve the chicken topped with the sauce.
Notes:
We’ve included instructions for serving this sauce with chicken, but you can also serve it with another meat, with vegetables or over pasta or a baked potato.
Tester’s note: Use prepared chicken stock or reconstitute veal stock from a concentrated paste. Vegetarians may use a mushroom stock paste instead.
Tester’s note: Use prepared chicken stock or reconstitute veal stock from a concentrated paste. Vegetarians may use a mushroom stock paste instead.
Nutrition:
Per serving: 503 calories (percent of calories from fat, 37), 36 grams protein, 43 grams carbohydrates, 6 grams fiber, 21 grams fat (10 grams saturated), 115 milligrams cholesterol, 601 milligrams sodium.
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