4 Star Chicken "Marsala" ( With Zinfindel)

Serves: 4

Cody DuBuque

1 January 1970

Based on User reviews:

53

Spice

43

Sweetness

47

Sourness

45

mins

Prep time (avg)

5.6

Difficulty

Ingredients:

1 cup

Water

1 cup

Butter

1 cup

Olive Oil

4

Boneless Chicken Breasts (skinless, halves, pounded 1/2-inch thick)

230 g

Mozzarella Cheese (cut into 1/4-inch thick slices)

1 cup

Parsley (chopped fresh)

16

Capers (to taste)

2 tbsps

Cornstarch

6 cloves

Garlic (minced)

1.333333 cups

Heavy Cream

1

Salt

1

Ground Black Pepper (to taste)

Directions:

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

3

Pan fry the chicken breasts until golden brown on both sides, 5 to 7 minutes per side

4

Place 2 ounces of mozzarella cheese on each chicken breast, then sprinkle parsley and capers on top

5

Reduce heat to medium, cover pan, and allow cheese to melt, about 3 minutes

6

Transfer the chicken to a large baking dish, and cover with aluminum foil

7

Keep the chicken warm in the preheated oven while you finish the sauce

8

Whisk together the cornstarch and water in a small bowl; set aside

9

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

10

Pour in the white Zinfandel wine, and simmer for 2 to 3 minutes

11

Add the heavy cream and bring to a simmer, stirring constantly, until the sauce begins to thicken

12

Gradually stir the cornstarch mixture into the cream sauce until thickened

13

Season with salt and black pepper

14

To serve, pour the cream sauce over the chicken