What cooking method is primarily used for the Carrabba's Chicken Marsala?

The primary cooking method used for Carrabba's Chicken Marsala is sautéing. This technique involves cooking the chicken quickly in a small amount of oil or fat over relatively high heat. Sautéing allows the chicken to develop a wonderful flavor and a nice golden-brown crust while keeping it tender and juicy.

In the context of Chicken Marsala, the dish is typically prepared by first sautéing the chicken breasts in a skillet until they are cooked through, then adding the Marsala wine and mushrooms to create a rich sauce that complements the chicken. This cooking method is key to developing the dish's characteristic flavor profile.

Baking, grilling, and roasting are methods that involve different cooking processes and times, which wouldn't deliver the same results in terms of the dish's texture and taste. Grilling, for example, typically imparts a smoky flavor and is not well-suited for the moist sauce that's essential to Marsala dishes. Baking and roasting would also not provide the rapid cooking and flavor development essential for the sautéed style of this dish.