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Chicken Marsala

creative.chef's picture
  Unsalted butter 2 Tablespoon (30 Milliliter)
  Vegetable oil 15 Milliliter (1 Tablespoon)
  Skinned boned chicken breast halves 4
  Mozzarella cheese slices 4 Ounce (30 Gram Each)
  Capers 12 (Drained)
  Anchovy fillets 4 (Drained)
  Chopped parsley 15 Milliliter (1 Tablespoon)
  Garlic 1 Clove (5 gm), minced
  Marsala 45 Milliliter (3 Tablespoon)
  Whipping cream 160 Milliliter (2/3 Cup)
  Salt 1 Pinch
  Pepper 1 Pinch

Heat butter and oil in 10-inch (25 cm) skillet over medium-high heat.
When foam subsides, add chicken; reduce heat to medium.
Cook uncovered, turning once, until chicken is deep golden brown on both sides and cooked through, 5 to 6 minutes per side.
Remove chicken from skillet to board.
Top each chicken piece with one cheese slice, 3 capers and 1 anchovy fillet.
Return chicken to skillet.
Sprinkle with parsley.
Cook covered over low heat just until cheese is semi-melted, about 3 minutes.
Remove chicken from pan to heated serving platter.
Keep warm.
Add garlic to drippings in skillet; saute over medium heat 30 seconds.
Stir in marsala; cook, stirring and scraping up brown bits which cling to bottom and sides of skillet, 45 seconds.
Stir in cream.
Cook uncovered, stirring constantly, until sauce is slightly thickened, about 3 minutes.
Stir in salt and pepper.
Spoon sauce over chicken.

Recipe Summary

Main Dish

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Chicken Marsala Recipe