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