So, of course, I had to throw together a copycat recipe for it!
While the recipe wouldn’t exactly be chicken marsala, the sauce would still have the same concept.
However, for this recipe, I skipped the extra butter and carbohydrates and used a cornstarch slurry instead.
Kiersten Hickman/Eat This, Not That!
Making a cornstarch slurry is a very important step for this particular sauce thickener.
Instead, you want to mix the cornstarch with some water to create a slurry.
Pour that into the existing sauce, and it will soon start to thicken.
Kiersten Hickman/Eat This, Not That!
My trick forcooking perfect chicken breastis slicing it in half.
This way your chicken breast will cook evenly and quickly!
Now, let’s make some creamy Carrabba’s chicken marsala.
Makes 4 servings
Ingredients
1 tbsp olive oil2 tbsp butter, separated4 chicken breasts10 oz.
