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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skinless, boneless chicken breast halves, pounded 1/2-inch thick
mozzarella cheese, cut into 1/4-inch thick slices
chopped fresh parsley
capers, or to taste
white Zinfandel wine
1 1/3 cups
salt and ground black pepper to taste
I used a red Zinfandel and I do not like any wine but it was great.
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 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.
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.
Loved it! I will make this at least twice a month.
loved it! Will try again over a different pasta.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
4 Star Chicken "Marsala" ( with Zinfindel)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 605
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