Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.

Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.

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Carrabba's Champagne Chicken


Carrabba's Champagne Chicken
Copycat Recipe

Serves 4

2 tablespoons olive oil
2 tablespoons butter
4 chicken cutlets
1/3 cup flour
2 tablespoons Parmesan cheese
salt and pepper to taste
1/2 cup sliced mushrooms
1/4 cup champagne (Dry)
2/3 cup heavy cream
pinch kosher Salt
pinch fresh ground black pepper
1/8 teaspoon red pepper flakes
1/4 teaspoon tarragon
6 oz angel hair pasta, cooked and drained

Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.

Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.

Sauce: Add the champagne and mushrooms to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in cream, kosher salt,  black pepper, red pepper flakes and tarragon.  Heat until sauce thickens to a creamy consistency.  Serve chicken and sauce over angel hair pasta.


CHAMPAGNE LINGUINE with LOBSTER, SHRIMP and SCALLOPS
Linguine pasta tossed with lobster, shrimp, and scallops in a champagne cream sauce with roasted red bell peppers, sauteed mushrooms and fresh tarragon. This dish is part of the 2015 Mother's Day Menu. The recipe above can be modified by using the same sauce and adding pan seared seafood without the breading.

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