4 Star Chicken Marsala With Zinfindel Food

4 STAR CHICKEN 'MARSALA' (WITH ZINFANDEL)

Steps:

• Preheat an oven to 200 degrees F (95 degrees C).
• 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 it 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.
• Note: To warm French bread, cover the loaf tightly with aluminum foil, and allow to warm in the oven while you finish the recipe.

4 STAR CHICKEN "MARSALA" ( WITH ZINFINDEL)

Steps:

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