Classic Chicken Marsala

Classic Chicken Marsala

Classic Chicken Marsala


Makes 4 servings


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


  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.

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