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4 Star Chicken “Marsala” ( with Zinfindel) Recipe

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4 Star Chicken “Marsala” ( with Zinfindel) Recipe




    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.

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