4 Star Chicken "Marsala" ( with Zinfindel)

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.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 843 Calories

Ingredients

• ¼ cup butter
• ½ cup water
• 2 tablespoons cornstarch
• ¼ cup chopped fresh parsley
• ¼ cup olive oil
• salt and ground black pepper to taste
• 6 cloves garlic, minced
• 1 ⅓ cups heavy cream
• 4 skinless, boneless chicken breast halves, pounded 1/2-inch thick
• 8 ounces mozzarella cheese, cut into 1/4-inch thick slices
• 16 capers, or to taste
• ¾ cup white Zinfandel wine

Recipe Instructions

Step 1

Preheat an oven to 200 degrees F (95 degrees C).

Step 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.

Step 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.

Step 4

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

Step 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.

Step 6

To serve, pour the cream sauce over the chicken.