Source: Italian Cooking Class Cookbook by Edt. Consumer Guide
Makes 4 servings.
Preparation time: 30 minutes
Tips: Serve with rice and a green vegetable
Chicken Marsala
Ingredients
Preparation
2 tablespoons unsalted butter
1 tablespoon vegetable oil
4 skinned boned chicken breast halves
4 ounces mozzarella cheese, 4 slices, 1 oz. each
12 capers, drained
1 tablespoon fresh parsley, chopped
1 clove garlic, minced
3 tablespoons marsala wine
2/3 cup whipping cream
1 pinch salt
1 pinch pepper
1. Heat butter and oil in 10" 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.
2. Top each chicken piece with one cheese slice, 3 capers and 1 anchovy fillet. 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. Place in warm oven to keep warm.
3. Add garlic to drippings in skillet; saute over medium heat 30 seconds. Stir in marsala; cook, stirring and scraping up brown pieces. Stir cream. Cook uncovered, stirring constantly until sauce is slightly thickened, about 3 minutes. Stir salt and pepper. Spoon sauce over chicken and serve at once.
