Chicken Marsala Recipe
Italian cuisine is one of the finest and richest in my opinion and I recommened that you try this awesome recipe of Chicken Marsala that it has to offer. Get all set to serve Chicken Marsala as a Main Dish today. The main ingredient in Chicken Marsala is Chicken. It is an Italian kitchen invention. Stop looking and just try this yummy Chicken Marsala recipe and you'll never ask for anything else.
Ingredients
2 tablespoons (30 ml) unsalted butter
1 tablespoon (15 ml) vegetable oil
4 skinned boned chicken breast halves
4 slices mozzarella cheese (1 ounce or 30 g each)
12 capers, drained
4 flat anchovy fillets, drained
1 tablespoon (15 ml) chopped fresh parsley
1 clove garlic, minced
3 tablespoons (45 ml) marsala
2/3 cup (160 ml) whipping cream
Pinch salt
Pinch pepper
Directions
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.
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.
