4 Star Chicken "Marsala" ( with Zinfindel)5 Reviews
- Prep: 15 min
- Cook: 25 min
- Ready In: 40 min
“Had this at a 4 star restaurant in my teens. Loved it so much, Mom got the recipe from the chef so she could make it for me. It has become a favorite of my kids, too. Now they know how to make it! This is not your lite chicken Marsala variety! Serve with oven-warmed French bread.” - by MELODIB
Original recipe yields 4 servings
- Preheat an oven to 200 degrees F (95 degrees C).
- Melt the butter with the olive oil in a large skillet over medium-high heat. Pan fry the chicken breasts until golden brown on both sides, 5 to 7 minutes per side.
- Place 2 ounces of mozzarella cheese on each chicken breast, then sprinkle parsley and capers on top. Reduce heat to medium, cover pan, and allow cheese to melt, about 3 minutes. Transfer the chicken to a large baking dish, and cover with aluminum foil.
- Keep the chicken warm in the preheated oven while you finish the sauce.
- Whisk together the cornstarch and water in a small bowl; set aside. Cook and stir the garlic over medium-low heat in the same skillet used to cook the chicken until fragrant, scraping up any bits of chicken and cheese, about 1 minute. Pour in the white Zinfandel wine, and simmer for 2 to 3 minutes. Add the heavy cream and bring to a simmer, stirring constantly, until the sauce begins to thicken. Gradually stir the cornstarch mixture into the cream sauce until thickened. Season with salt and black pepper.
- To serve, pour the cream sauce over the chicken.
Amount Per Serving (4 total)
- 843 cal
- 67.2 g
- 10.1 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"The chicken cooked really well. Unfortunately, nothing else worked out. I don't know what I didn't wrong with the sauce, but the taste and texture were off. I thought it was a waste to add the mozzare..." See morella because I couldn't even taste it. It was calories for nothing."
"I loved this recipe except for one thing the amount of oil and butter is way more then I needed I ended up skimming 1/2 a cup off the top of my gravy and then using a paper towel to soak up the rest. ..." See moreI will use this recipe again no doubt in my mind I will lower the oil and use extra dry vermouth as I did this time because I had no zifindel on hand."
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