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)|
|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|
- 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.
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