Classic Chicken Marsala Recipe: Authentic Italian Flavor

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