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Pollo alla Firènze
Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.
Classic Chicken Marsala
Yield: Makes 4 servings
Ingredients:
2
tablespoons unsalted butter
1
tablespoon vegetable oil
4
boneless skinless chicken breasts (about 1-1/4 pounds)
4
slices mozzarella cheese (1 ounce each)
12
capers, drained
4
flat anchovy fillets, drained
1
tablespoon chopped fresh parsley
1
clove garlic, minced
3
tablespoons Marsala wine
2/3
cup whipping cream
Dash each salt and pepper
Hot cooked pasta
Preparation:
1.
Heat butter and oil in large skillet over medium-high heat until melted and bubbly. Add chicken; reduce heat to medium. Cook, uncovered, 5 to 6 minutes per side or until chicken is golden brown. Remove from heat. Top each chicken breast with 1 cheese slice, 3 capers and 1 anchovy fillet.
2.
Return skillet to heat. Sprinkle chicken with parsley. Cover and cook over low heat 3 minutes or until cheese is melted and chicken is no longer pink in center. Remove chicken with slotted spatula to serving dish; keep warm.
3.
Add garlic to skillet; cook and stir over medium heat 30 seconds. Stir in wine; cook and stir 45 seconds, scraping up any brown bits in skillet. Stir in cream. Cook and stir 3 minutes or until sauce thickens slightly. Season with salt and pepper. Spoon sauce over chicken. Serve with pasta.
This recipe appears in:
European
