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Copycat Recipe For Carrabba's Chicken Marsala

posted in Food & Drink > Recipes
08/24/2016
  • 4 tablespoons butter
    4 boneless skinless chicken breast halves
    4 shallots, chopped fine
    1⁄2 lb mushroom, sliced
    1⁄4 cup dry marsala
    1⁄2 cup heavy cream
    1 teaspoon lemon juice

  • Pound chicken breasts to even out thickness and lightly salt and pepper.
    In large skillet, saute chicken in 2 T melted butter until lightly browned, about 2 minutes per side.
    Remove from pan and set aside.
    Melt remaining butter in pan and add shallots and mushrooms.
    Cook until mushrooms are lightly browned.
    Add Marsala and bring to a boil, scraping browned bits from bottom of pan.
    Add cream and lemon juice and return to a boil.
    Season with salt and pepper.
    Return chicken to pan for about 3 minutes to reheat and finish cooking.
    Serve with buttered fettucini.

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