|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)|
|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)|
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.
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.