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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Marsala Di Carrabba


Marsala Di Carrabba
Copycat Recipe

Serves 1

4 oz sirloin steak
4 oz chicken breasts, pounded thin
1/4 cup sliced button mushrooms
2 teaspoons yellow onion, fine chopped
1/2 cup dry Marsala wine
12-15 pieces of prosciutto ham, thinly sliced, cut into 1/4 inch strips
1/2 stick unsalted butter
flour
salt
black pepper
Italian parsley, finely chopped

Season the sirloin and grill to desired temperature.  While the steak cooks, prepare the rest of the dish. 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. 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 from heat and toss the chicken and mushrooms well.  The wine should be almost all evaporated and reduced to a thick syrup. Allow the pan to cool for a minute.  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. Place the cooked sirloin on a plate.  Place the sauteed chicken on the plate and spoon the remaining sauce over the chicken and sirloin. Serve with your favorite side of pasta or vegetable.

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