with Prosciutto Ham & Baby Bella Mushrooms

by RRR

Admittedly, I have not a lick of Italian in my heritage, although I’ve always wished that I had.  I’ve traveled to Italy several times and Italians just know how to live!  Their zest for life is enviable, their food is simply the best and I love every opportunity to cook Italian. Once while in Italy, my husband and I stopped in Parma to buy the famous Parmesan cheese, Parma Prosciutto and a loaf of Italian crusty bread. We ate the “picnic” on the road in our rented Fiat on route from Milan to Florence. An experience I will never forget…clearly!

Owned and operated by the restaurant industry giant, Bloomin’ Brands, Carrabba’s Italian Grill is one of their most popular and lucrative concepts.  Founded by Damian Mandola and John Carrabba, the restaurant chain features Italian-American cuisine.  I find that the recipes from Carrabba’s always put a different spin on the traditional Italian favorites.  Largely, this is to appeal to the American palate.  Their Chicken Marsala is no different, as the recipe calls (untraditionally) for prosciutto ham.  And let me tell you…it does NOT disappoint. Carrabba’s is on to something with the prosciutto in the Marsala sauce.  As in, where has this been my whole life?

At Carrabba’s, they season the chicken with a blend of herbs and grill the chicken before covering with the Marsala Sauce, made of Marsala wine, Baby Bella mushrooms and that yummy prosciutto ham. Thinly slice the prosciutto and give it enough time pan frying in the butter. You want the ham to become crispy. And make sure that the wine has an opportunity to cook off the alcohol. Feel free to use a corn starch and chicken stock slurry, too, if you want the sauce to have a thicker body.

Carrabba's Chicken Marsala with Prosciutto Ham & Mushrooms

Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.7/5
( 3 voted )


  • 4 5-oz. chicken breasts
  • 8 oz. baby Bella mushrooms, medium-sliced
  • 4 slices of Parma Prosciutto, thinly sliced
  • 4 TBL shallots, minced
  • 2 large garlic cloves, minced
  • 1/2 stick unsalted butter
  • 1 cup Marsala wine
  • 1 cup chicken stock
  • 2/3 cup heavy cream
  • Salt, Pepper, Garlic Powder, and Dried Oregano to season the chicken


Season the chicken breasts with the salt, pepper, garlic powder and dried oregano on both sides. Using an indoor grill pan or outdoor grill, grill the chicken until cooked throughout, approx. 8 minutes per side. Set aside.

Marsala Sauce:

In a large saucepan, on a medium heat, melt the butter but do not allow the3 butter to brown. Add the prosciutto and pan-fry until crispy. Add the shallot and garlic and stir until fragrant. Add the mushrooms and sauté the mixture until the mushrooms become browned. Add the marsala and allow the alcohol to cook off, about 1 minute. Add the chicken stock and heavy cream and allow the sauce to reduce by 1/3, on a med-high heat. Stir frequently. Slide the grilled chicken (and any juices) into the sauce and make sure each piece is fully coated in the Marsala Sauce. Spoon ¼ of the sauce over the chicken to serve.

Serve with Carrabba’s Mussels in White Wine and Carrabba’s Bread Dip and Enjoy!


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