July 9, 2024
GF Carraba's Chicken Marsala Clone Recipe
You can’t always take your loved ones out to eat because of concerns about hidden gluten or cross contamination, but you can recreate some of their favorite dishes at home! We were inspired to create this clone of the famous and very delicious Chicken Marsala at Carrabba’s Italian Grill for one of our staff members. This is a fabulous recipe for a special occasion, but easy enough (if you have the ingredients) to make as an everyday meal.
GF Carraba's Chicken Marsala Clone
Serves: 4
Ingredients
Marsala Sauce
- 1/3 cup butter
- 1 ounce prosciutto, cut into small pieces
- 2 teaspoons minced shallots or onions
- 2 teaspoons minced garlic
- 8 ounces fresh button mushrooms, sliced or whole (small mushrooms may be left whole, otherwise, slice)
- 1/4 cup dry marsala wine
- 1 cup chicken stock
- 2 teaspoons Better Batter Gluten Free Flour
- 1 teaspoon minced fresh parsley
- 2 tablespoons heavy cream
Chicken:
- 1 1/4 teaspoons salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 teaspoon marjoram
- 1/4 teaspoon garlic powder
- 4 boneless, skinless chicken breasts
- 1/4 c olive oil
Instructions
Prepare the Sauce: Melt butter over low heat in a medium saucepan. Turn heats up to medium high and add the prosciutto to the melted butter. Sauté for about 2 to 3 minutes, or until prosciutto is crisp, being careful that butter does not burn. Add shallots, garlic and mushrooms and sauté for about 30 seconds, then add Marsala wine. Simmer over medium high heat for 5 minutes.
Dissolve Better Batter flour in chicken stock, whisking well to dissolve lumps. Add stock to saucepan and simmer for an additional 5 minutes. Add parsley and cream to the sauce and simmer 3 to 4 minutes or until thickened and shiny. Remove from heat, cover.
Prepare Chicken. Preheat outdoor grill or indoor gas oven to high heat. Combine spices in a small bowl. Brush each chicken breast generously with olive oil, then rub spice blend over both sides of chicken breast. Allow to sit for 5-10 minutes, then grill for 6 to 8 minutes per side or until done.
Gild the lily: to give chicken criss-cross grill marks, make sure to turn the chicken one quarter turn about 4 minutes into cooking on each side.
Serve entree by arranging each chicken breast on a plate. Spoon one quarter of the marsala sauce over each serving of chicken, divide mushrooms and prosciutto evenly between all plates, then serve.
This recipe was originally tested and adapted from a recipe published by Naomi Poe in May 2014. Original photo of food by Jennifer Bigler.
