5 Delicious Ways to Recreate Carrabba's Marsala at Home

Who doesn’t love the rich, savory flavors of Carrabba’s Marsala? This dish, a signature of the beloved Italian-American chain, is known for its delicate balance of sweetness and earthy undertones, all wrapped up in a creamy mushroom sauce. If you're dreaming of recreating that magic in your own kitchen, you're in the right place. Here, we'll explore five delicious ways to make your version of Carrabba's Chicken Marsala at home, complete with tips to get that authentic taste.

1. Classic Chicken Marsala Recipe

Start with the classic approach, which involves tender, golden-brown chicken cutlets bathed in a flavorful marsala wine sauce.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• ¹⁄₂ cup all-purpose flour for dredging
• 6 tbsp unsalted butter
• 4 tbsp olive oil
• 1 large onion, finely chopped
• 3 cups mushrooms, sliced
• 1 cup sweet Marsala wine
• 1 cup chicken stock
• ¹⁄₄ cup heavy cream
• Chopped parsley for garnish

Instructions:

1. Prepare the Chicken: Flatten the chicken to ¹⁄₄-inch thick, season with salt and pepper, and dredge in flour.
2. Cook the Chicken: In a skillet, melt butter with olive oil over medium-high heat. Sauté the chicken until golden, about 3 minutes per side. Set aside.
3. Make the Sauce: In the same skillet, add more butter if needed, sauté onions and mushrooms until the onions are translucent. Add Marsala wine, let it reduce slightly, then add chicken stock. Simmer for a few minutes.
4. Finish with Cream: Stir in heavy cream, simmer until slightly thickened, return the chicken to the pan, and warm through.
5. Garnish and Serve: Sprinkle with chopped parsley and serve hot.

2. Chicken Marsala with a Creamy Mushroom Risotto

Elevate the dish by pairing it with a rich, creamy mushroom risotto that complements the flavors of the Marsala sauce.

Ingredients for Risotto:

• 1 ¹⁄₂ cups Arborio rice
• ¹⁄₄ cup white wine
• 4 cups chicken or vegetable broth, warm
• ¹⁄₂ cup grated Parmesan
• 1 tbsp butter
• Additional mushrooms, sautéed

Instructions for Risotto:

1. Sauté: In a separate pan, sauté the rice in butter until translucent.
2. De-Glaze: Add white wine, stirring until evaporated.
3. Cook Risotto: Gradually add broth, stirring constantly until the rice is creamy but still al dente.
4. Finish: Stir in Parmesan and sautéed mushrooms, then serve with the Chicken Marsala.

3. Vegan Marsala Mushroom Medley

For a vegan twist, we forgo the chicken and focus on mushrooms, letting their umami-rich flavors take center stage.

Ingredients:

• Assorted mushrooms (portobello, shiitake, oyster)
• 2 tbsp olive oil or vegan butter
• 1 large shallot, minced
• 1 cup sweet Marsala wine
• 1 cup vegetable broth
• 2 tbsp nutritional yeast for creaminess
• Fresh thyme and parsley for garnish

Instructions:

1. Sauté Mushrooms: In a pan, heat oil or vegan butter, add shallots, and sauté until soft. Add mushrooms, cooking until they release their liquid.
2. Add Marsala: Pour in the Marsala wine, reducing by half. Then add vegetable broth and simmer.
3. Thicken: Sprinkle in nutritional yeast, stirring until the sauce thickens. Season to taste.
4. Garnish and Serve: Add fresh thyme and parsley, serve with your favorite vegan side.

✨ Note: If you're aiming for a creamier texture, consider adding a splash of non-dairy cream or cashew cream to the vegan Marsala sauce.

4. Grilled Marsala Chicken with Sautéed Asparagus

This version brings a smoky note to the Marsala dish by grilling the chicken, then finishing it with the classic sauce.

Ingredients:

• 4 boneless, skinless chicken breasts
• Marinade ingredients (oil, garlic, rosemary, salt)
• Asparagus, trimmed
• Marsala sauce from above

Instructions:

1. Marinate: Marinate chicken in oil, garlic, rosemary, and salt for at least an hour.
2. Grill: Grill chicken over medium-high heat until cooked through, turning once to char.
3. Sauté Asparagus: Meanwhile, sauté asparagus in a pan with a touch of butter or olive oil until tender-crisp.
4. Sauce: Prepare the Marsala sauce as described earlier, drizzle over grilled chicken, and serve with asparagus.

5. Marsala-Infused Pappardelle

Take the essence of Marsala and incorporate it into a pasta dish for a comforting, indulgent treat.

Ingredients:

• 16 oz pappardelle pasta
• 1 lb chicken cutlets, thinly sliced
• 3 tbsp olive oil
• 1 small onion, diced
• 2 cups mushrooms, sliced
• 1 cup Marsala wine
• 1 cup heavy cream
• ¹⁄₂ cup grated Pecorino Romano cheese
• Parsley and cracked black pepper for garnish

Instructions:

1. Cook Chicken: Lightly sauté chicken in olive oil, set aside.
2. Pasta: Cook pasta to al dente, drain, reserving some pasta water.
3. Sauce: In the same pan, sauté onions and mushrooms, then add Marsala wine and cream. Simmer until thickened.
4. Combine: Add chicken, then toss pasta with sauce, using reserved water if needed for consistency.
5. Serve: Garnish with cheese, parsley, and black pepper.

⚙ Note: Pappardelle's width and texture make it an excellent match for the Marsala sauce's hearty consistency.

In this exploration, we've unraveled the charm of Carrabba's Marsala and provided you with five distinctive recipes to replicate it at home. Whether you stick to the traditional chicken approach, venture into vegan territory, or opt for a grilled or pasta-based version, these dishes promise to satiate your cravings for that rich, umami-sweet sauce. With these recipes in your repertoire, you'll be able to impress family and friends with a taste of Italy anytime.