Carrabba's® Chicken Marsala

Carrabba's® Chicken Marsala

Carrabba's(R) 0

"This classic Italian chicken dish gets Carrabba's® special touch with lots of prosciutto, Marsala wine, and chopped fresh parsley."

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  1. Lightly season chicken with salt and black pepper. Heat oil or clarified butter over medium high heat in a saute pan. Once the oil is hot, lightly dredge the chicken in flour and add to saute pan.
  2. Cook chicken for 2-3 minutes until browned and then flip over. Cook about 1 minute more, add the mushrooms and cook for another minute. When chicken is almost finished, add the Marsala wine, prosciutto, onion, a pinch of salt and black pepper, and allow the wine to reduce by 85%. When most of the wine has been evaporated, remove pan from heat and toss the chicken and mushrooms well. Allow the pan to cool for a minute. The wine should be almost all evaporated and reduced to a thick syrup.
  3. Cut the butter into small cubes (about 6). Return the pan to low heat and, using a wire whip, fold the butter into the reduced wine one cube at a time. Stir constantly as you add the butter. Do not allow the sauce to get too hot or it will separate. Once all the butter is folded in, add chopped parsley and toss.
  4. Place the sauteed chicken on the plate and spoon the remaining sauce over the chicken. Serve with your favorite side of pasta or vegetable.
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Reviews 22

  1. 31 Ratings


I am pretty sure that Carrabba's actual Chicken Marsala does not have any flour - so I took away a star for that alone. With that being said, this is actually a decent recipe. I used 2 chicken breasts with the sauce recipe, which was the perfect amount of sauce. I also increased the onion to 1/4 cup and the mushrooms to 1/2 cup. I will probably try this again, just grilling the chicken (the chicken from Carrabba's chicken marsala is GRILLED) and making the sauce on the side - and minus the flour. Thanks for the recipe! Updated 11/28 - made this with grilled chicken (using measurements above) and removed the flour. Tasted just like Carrabba's! Thanks again!

Ronda Reffner

You've got to try this-this recipe is exceptional! I had to sub bacon for prosciutto and it was still the best Chicken Marsala I have ever tasted-and that includes all the versions I've tried at Italian restaurants. YUM!


I thought this was ok. Thought it was way too buttery. Would definitely reduce on the butter next time. I would probably also add more Marsala Wine. The way the recipe is right now, I wouldn't make it again.