Classic Chicken Marsala
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Classic Chicken Marsala
YIELD Makes 4 servings
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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:
- 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.
- 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.
- 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
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