Chicken Marsala

10 ingredients
5 steps

Ingredients

  • 7 None canned anchovy fillets, drained and finely chopped
  • 1 tbsp drained capers, chopped finely
  • 1 tbsp chopped fresh parsley
  • 1 clove garlic, coarsely chopped
  • 1 tbsp olive oil
  • 4 None boneless skinless chicken breasts
  • 4 slices mozzarella cheese
  • 1/4 cup marsala
  • 1 cup chicken stock
  • 1/2 cup heavy cream

Directions

  1. 1
    Combine anchovy, caper, parsley and garlic in small bowl.
  2. 2
    Heat oil in large skillet on medium-high heat. Cook chicken until browned both sides. Remove from pan.
  3. 3
    Spread anchovy mixture evenly on top of chicken; top with cheese.
  4. 4
    Return chicken to pan. Cook, covered, about 10 mins or until chicken is cooked through and cheese is melting. Remove from pan; cover to keep warm.
  5. 5
    Add marsala and stock to pan; bring to a boil. Reduce heat to low; simmer, uncovered, about 5 mins or until reduced by one-third. Stir in cream; simmer, uncovered, further 5 mins or until slightly thickened. Spoon sauce over chicken.

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