Classic Chicken Marsala

Submitted by: JustRightMenus

Description:

I've cut the recipe in half here - as usual, the recipe was for 4, but there's only 2 of us.

Advice: if you like Marsala, and you like cream-based sauces, this is worth trying. If you know you don't like anchovies, just leave them out. If you already have capers around, use them. But don't buy a jar of capers just for this recipe - they don't change it *that* much.

We had this once, and it was good. It's not really our thing, b/c we like a different Chicken Marsala recipe. I do advise giving this one a chance, though.

Servings: 2

Categories: Italian, chicken, fancy dinner night

From the kitchen of:

Cooking Class Italian Cookbook (Publications International, Ltd., 1993), page 54.

Ingredients

1 TB unsalted butter

1/2 TB vegetable oil

2 boneless skinless chicken breast halves

2 slices mozzarella cheese (1 oz each)

6 capers, drained

2 flat anchovy fillets, drained

1/2 TB chopped fresh parsley

1 small clove garlic, minced

1 1/2 TB marsala

1/3 c heavy or whipping cream

dash salt

dash pepper

hot cooked pasta (optional)

Directions

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 until chicken is tender and golden brown. Remove chicken wtih slotted spatula to work surface. Top each chicken piece with 1 cheese slice, 3 capers, and 1 anchovy fillet.

Return chicken to skillet. Sprinkle with parsley. Cover and cook over low heat 3 minutes or until cheese are semi-melted and juices from chicken run clear. Remove chicken with slotted spatula to heated serving platter; keep warm.

Add garlic to drippings remaining in skillet; cook and stir over medium heat 30 seconds. Stir in marsala; 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. Stir in salt and pepper. Spoon sauce over chicken. Serve with pasta. Garnish as desired.