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Sirloin Marsala - menu description
Source: Carrabba's
10 oz. USDA Choice center-cut sirloin grilled and topped with mushrooms, prosciutto and our Lombardo Marsala wine sauce.
The Sirloin Marsala recipe is still not available on the Internet but it probably uses the same sauce as the Chicken Marsala. I am including the Chicken Marsala recipe for your experimentation. Good luck and please share your results with us.
CARRABBA'S CHICKEN MARSALA
Source: Carrabba's Italian Grill
From: WIBR, Recipes, 4/3/2006
Marsala Sauce:
1/3 cup butter
1 slice prosciutto, diced
2 teaspoons minced shallots
2 teaspoons minced garlic
2 4 ounce cans mushrooms, drained
1/4 cup Lombardo dry marsala wine
1/4 teaspoon ground black pepper
1 cup chicken stock
2 teaspoons corn starch
1 teaspoon minced fresh parsley
2 tablespoons heavy cream
Chicken Spice:
1 1/4 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon marjoram
1/4 teaspoon garlic powder
4 chicken breasts; small butterfly cut double breasts or large single breasts
olive oil
Melt butter over low heat in a medium saucepan. Turn heat up to medium high to saute the prosciutto in the melted butter for about 2 to 3 minutes; be careful not to burn butter, add shallots and garlic and saute for about 30 seconds. Add marsala wine, simmer for another 30 seconds or so, then add mushrooms and black pepper. Simmer over medium high heat for 5 minutes. Dissolve corn starch in chicken stock. Add stock to the saucepan and simmer for an additional 5 minutes. Add parsley and cream to the sauce and simmer for 3 to 4 minutes or until thick. Remove from heat, cover until needed. Preheat barbecue grill on high heat. Combine ingredients for the chicken spice in a small bowl. Use your thumb and fingers to crush the spices in the bowl to make a finer blend. Brush each chicken breast generously with olive oil. Sprinkle spice blend over both sides of each chicken breast and grill for 6 to 8 minutes per side or until done. Give chicken a one quarter turn on each side while cooking to make the criss cross grill marks. Serve entree by arranging each chicken breast on a plate. Spoon one quarter of the marsala sauce over each serving of chicken and serve.
Serves 4.
CARRABBA'S CHICKEN MARSALA
Source: Chef Josh Upton, Carrabba's Italian Grill - azfamily.com
1 chicken breast, grilled
1 cup dry Marsala wine
1/2 cup (1 stick) butter
Pinch of salt
Pinch of black pepper
1/2 cup mushrooms, sautéed
Add Marsala wine, salt and pepper to a hot pan; reduce wine by 70 percent. Several tablespoons at a time, stir in butter until sauce is creamy. Add hot sautéed mushrooms. Pour sauce over grilled chicken before serving.
Servings: 1
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