4 Star Chicken "Marsala" ( with Zinfindel)

4 Star Chicken "Marsala" ( with Zinfindel)

7
MELODIB 0

"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

40 m servings 843 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 843 kcal
  • 42%
  • Fat:
  • 67.2 g
  • 103%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 42.5 g
  • 85%
  • Cholesterol:
  • 247 mg
  • 82%
  • Sodium:
  • 651 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • 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

7
  1. 11 Ratings

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Most helpful positive review

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

Most helpful critical review

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 m...

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 m...

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

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 ...

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.