4 Star Chicken Marsala With Zinfindel Food

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4 STAR CHICKEN 'MARSALA' (WITH ZINFANDEL)



4 STAR CHICKEN 'MARSALA' (WITH ZINFANDEL) image

Categories     Chicken     Leafy Green     Dinner     Cheese

Number Of Ingredients 12

1/4 cup butter
1/4 cup olive oil
1 recipe - 4 skinless, boneless chicken breast halves, pounded 1/2-inch thick
8 ounces mozzarella cheese, cut into 1/4-inch thick slices
1/4 cup fresh parsley, chopped
1 recipe (or to taste) 16 capers
2 tablespoons cornstarch
1/2 cup water
6 cloves garlic, minced
3/4 cup white Zinfandel wine
1 1/3 cups heavy cream
1 recipe (to taste) salt and ground black pepper

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)



4 Star Chicken

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.

Provided by MELODIB

Categories     Italian Recipes

Time 40m

Yield 4

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 842.6 calories, Carbohydrate 10.1 g, Cholesterol 247.4 mg, Fat 67.2 g, Fiber 0.4 g, Protein 42.5 g, SaturatedFat 34.2 g, Sodium 650.5 mg, Sugar 0.8 g

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