Good Lifestyle

When people go toCarrabba During a night of Italian dining room, there is a particular chicken dish they can not have enough of: the chicken of Carrabba Marsala. This creamy and delicious dish served with one side of the green broccoli and the coolest you have ever seen - is definitely a pleasant crowd at this famous catering chain. So, of course, I had to attach a copycat recipe for that!

Why is it called the Marsala chicken

The Marsala chicken got his name with the Marsalacooking wine which is used for this recipe. Marsala cooking wine is easy to grab in your local supermarket or even you can evenOrder some bottles online. There is a brown color, which gives Carrabba Marsala chicken from the hazel color you know.

However, if you can not find Marsala cooking wine at the store, you can try this withRESTS OF RED WINE. While the recipe would not exactly be at Marsala chicken, the sauce would always have the same concept.

Create Marsala Sauce of Perfect Carrabba Chicken

Although it is possible to create a creamy thick cream sauce, I find it easier to get this thickness desired by adding an additional thickener to thesauce. An easy thickener would be flour that can be cooked with butter before adding in the rest of the ingredients of the sauce. However, for this recipe, I jumped the butter and the additional carbohydrates and used instead of a cornstarch mud.

Make a cornstarch sludge is a very important step for this thickener of particular sauce. You want cornstarch to mix uniformly in the sauce, that's why you would not just want to sprinkle the cornstarch. Instead, you want to mix cornstarch with water to create a mud. Pour this into the existing sauce, and it will soon begin to thicken.

The tower for the perfectly cooked chicken breast

Unless you deliberately bought a small chicken breast or chicken tendrelles, you will generally end up buying large chicken breasts. Try to cook a larger chicken breast takes longer and the last thing you want to do is serve your guestsuncooked chicken.

My turn forCook the perfect chicken breast The applies in two. You will want to cut the chest aside, leaving you with two pieces of chest that seem almost the same as before, just thinner. In this way, your chicken breast will cook uniformly and quickly!

Now let's make the creamy chicken from Carrabba.

Made 4 servings

Ingredients

1 tablespoon of olive oil
2 c. Beurber, separate
4 chicken breasts
10 oz. Sliced ​​mushrooms
1 clove with garlic, minced
1/2 onion, finely chopped
1/2 cup of marsala cooking wine
1/2 cup chicken broth
1/2 cup of thick cream
1 teaspoon of corn corn
1 tablespoon of water
2 cups of broccoli
Salt and pepper

How to do it

1. Bring a skillet to the average heat. Once the pan is heated, melt a tablespoon of butter on the pan.
2. Season both sides of each chicken breast with salt and pepper. Jears on the pan until the outside started brown, about 2-3 minutes on each side. Remove in a separate plate.
3. In the same skillet, add the olive oil and the other tablespoon of butter.
4. Add the chopped garlic and cook until the 30 seconds are scented.
5. Take it in the mushrooms and cook for about 5 minutes.
6. While mushrooms are cooking, boil water in a big pot. Cook the broccoli for 5 minutes in boiling water, then strain.
7. Pour slowly into Marsala cooking wine, chicken broth, then the thick cream.
8. In a small bowl, mix together the cornstarch and the water to make a little mud. Pour into the pan.
9. Add in the chicken breast to the sauce, ensuring that each chest is covered with a part of the sauce in the pan.
10. Simmer for 10 minutes or until the chicken is completely cooked (more pink inside) and the sauce has thickened.
11. Serve with broccoli boiled.

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