Classic Chicken Marsala

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Classic Chicken Marsala."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/classic-chicken-marsala-recipe.htm>  02 December 2008.

Classic Chicken Marsala Photo
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:
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.





This recipe appears in: European