4 Star Chicken "Marsala" ( with Zinfindel) Recipe - Allrecipes.com
4 Star Chicken "Marsala" ( with Zinfindel) Recipe
  • READY IN 40 mins

4 Star Chicken "Marsala" ( with Zinfindel)

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  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.
Kitchen-Friendly View


  • Cook's Note
  • To warm French bread, cover the loaf tightly with aluminum foil, and allow to warm in the oven while you finish the recipe.

Reviews More Reviews

Most Helpful Positive Review
Jan 30, 2012

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

Most Helpful Critical Review
Feb 19, 2012

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.


11 Ratings

Jun 14, 2012

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.

Apr 11, 2012

Loved this, it was easy and even though I used red Zinfandel instead of white, it was great. My husband even liked it and he always complains about chicken dishes.

May 02, 2014

Loved it! I will make this at least twice a month.

Jun 12, 2013

loved it! Will try again over a different pasta.

May 18, 2013

Was delicious! My hubby loved it too. Cooked it exactly as called for. Was tender and flavorful. I may cut back on the oil next time, as it seemed like a bit much.


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  • Calories
  • 843 kcal
  • 42%
  • Carbohydrates
  • 10.1 g
  • 3%
  • Cholesterol
  • 247 mg
  • 82%
  • Fat
  • 67.2 g
  • 103%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 42.5 g
  • 85%
  • Sodium
  • 651 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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