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.



Marsala Sauce

Carrabba's Recipe

Makes 4 servings

3 tablespoons unsalted butter
10 ounces white mushrooms, thinly sliced
2 ounces sliced prosciutto (not paper thin), cut into 2 x 1/4 inch strips
3 tablespoons finely chopped yellow onion
1 tablespoon all-purpose flour
3/4 cup dry Marsala
3/4 cup reduced sodium chicken broth

Melt 1 tablespoon of butter in a large skillet over medium high heat Add mushrooms and cook, stirring occasionally, until browned, about 5 minutes Add the prosciutto and onion and cook, stirring often, until the onion softens, about 2 minutes. Sprinkle with the flour and stir well Stir in the Marsala and broth, and bring to a boil. Cook, stirring often, until reduced to about 1 cup, about 5 minutes
Remove from heat. One tablespoon at a time, add the remaining butter and stir until incorporated into the sauce. Season with salt and pepper When you are ready to serve, make sure the sauce is hot and spoon equal amounts of it on each piece of meat. To finish it off, sprinkle some parsley on it.

Notes: Use this staple Italian sauce to top grilled veal, steak, chicken or pork chops.

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