4 Star Chicken "Marsala" ( with Zinfindel)

4 Star Chicken "Marsala" ( with Zinfindel)

7 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Recipe by  MELODIB

“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.”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat an oven to 200 degrees F (95 degrees C).
  2. 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.
  3. 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.
  4. Keep the chicken warm in the preheated oven while you finish the sauce.
  5. 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.
  6. To serve, pour the cream sauce over the chicken.

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Reviews (7)

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 mozzarella because I couldn't even taste it. It was calories for nothing.



I used a red Zinfandel and I do not like any wine but it was great.

Joey Joan

Joey Joan

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. I 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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Amount Per Serving (4 total)

  • Calories
  • 843 cal
  • 42%
  • Fat
  • 67.2 g
  • 103%
  • Carbs
  • 10.1 g
  • 3%
  • Protein
  • 42.5 g
  • 85%
  • Cholesterol
  • 247 mg
  • 82%
  • Sodium
  • 747 mg
  • 30%

Based on a 2,000 calorie diet



previous recipe:

Chicken Marsala Over White Rice


next recipe:

Sparkling Chicken