Copycat Recipe For Carrabba'S Chicken Marsala

1. 1

   Pound chicken breasts to even out thickness and lightly salt and pepper.

2. 2

   In large skillet, saute chicken in 2 T melted butter until lightly browned, about 2 minutes per side.

3. 3

   Remove from pan and set aside.

4. 4

   Melt remaining butter in pan and add shallots and mushrooms.

5. 5

   Cook until mushrooms are lightly browned.

6. 6

   Add Marsala and bring to a boil, scraping browned bits from bottom of pan.

7. 7

   Add cream and lemon juice and return to a boil.

8. 8

   Season with salt and pepper.

9. 9

   Return chicken to pan for about 3 minutes to reheat and finish cooking.

10. 10

    Serve with buttered fettucini.

* Per serving · 4 servings · Values may vary.

No additional tips available.