12 Ratings
  • 4 Rating Star 6
  • 5 Rating Star 3
  • 3 Rating Star 2
  • 1 Rating Star 1

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

Directions

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

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  • 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.

  • 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.

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

  • 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.

  • To serve, pour the cream sauce over the chicken.

Tips

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.

Nutrition Facts

842.59 calories; 42.47 g protein; 10.14 g carbohydrates; 67.2 g fat; 247.37 mg cholesterol; 650.53 mg sodium.Full Nutrition


Reviews (7)

Read All Reviews

Most helpful positive review

04/11/2012
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.
(4)

Most helpful critical review

02/19/2012
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.
(9)
12 Ratings
  • 4 Rating Star 6
  • 5 Rating Star 3
  • 3 Rating Star 2
  • 1 Rating Star 1
02/19/2012
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.
(9)
01/30/2012
I used a red Zinfandel and I do not like any wine but it was great.
(8)
06/14/2012
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.
(6)
04/11/2012
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.
(4)
05/02/2014
Loved it! I will make this at least twice a month.
(3)
06/12/2013
loved it! Will try again over a different pasta.
(2)
05/19/2013
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.
(2)