When people head to Carrabba's for a night of Italian dining, there's one chicken dish in particular that they can't get enough of: the Carrabba's chicken marsala. This creamy, delectable dish—served with a side of the greenest, freshest broccoli you have ever seen—is certainly a crowd-pleaser at this famous restaurant chain.
This easy, one-pan low carb chicken marsala recipe is gluten-free, paleo, whole 30, and made with just six ingredients in a skillet. This post may contain affiliate links, which help keep this content free. ( Full disclosure) Back when we first met, my husband asked me what my favorite restaurant was.
It has a brown color to it, which gives the Carrabba's chicken marsala that nutty brown color you know. However, if you cannot find Marsala cooking wine at the store, you could try this out with leftover red wine.
In large skillet, saute chicken in 2 T melted butter until lightly browned, about 2 minutes per side. Remove from pan and set aside. Melt remaining butter in pan and add shallots and mushrooms. Cook until mushrooms are lightly browned. Add Marsala and bring to a boil, scraping browned bits from bottom of pan.