4 Star Chicken “Marsala” ( with Zinfindel) Recipe

Name: 4 Star Chicken “Marsala” ( with Zinfindel) Recipe
Cuisine: Western

Features:

Cuisine:

Western

Directions

Ingredients :

¼ cup butter

¼ cup olive oil

4 skinless, boneless chicken breast halves, pounded 1/2-inch thick

8 ounces mozzarella cheese, cut into 1/4-inch thick slices

¼ cup chopped fresh parsley

16 capers, or to taste

2 tablespoons cornstarch

½ cup water

6 cloves garlic, minced

¾ cup white Zinfandel wine

1 ⅓ cups heavy cream

salt and ground black pepper to taste

Methods :

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 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.

Step 6

To serve, pour the cream sauce over the chicken.