Chicken marsala

An Italian-American dish of chicken breasts, capers, parsley and Marsala wine.

  • 35 mins cooking
  • Serves 4
  • Print


Chicken marsala
  • 7 canned anchovy fillets, drained, chopped finely
  • 1 tablespoon drained capers, chopped finely
  • 1 tablespoon chopped fresh parsley
  • 1 clove garlic, chopped roughly
  • 1 tablespoon olive oil
  • 4 chicken breast fillets (800g)
  • 125 gram mozzarella cheese
  • 1/4 cup (60ml) marsala
  • 1 cup (250ml) chicken stock
  • 1/2 cup (125ml) cream


Chicken marsala
  • 1
    Combine anchovy, caper, parsley and garlic in small bowl.
  • 2
    Heat oil in large frying pan; cook chicken until browned both sides. Remove from pan.
  • 3
    Cut mozzarella into 4 even slices. Spread anchovy mixture evenly on top of chicken; top with cheese.
  • 4
    Return chicken to pan; cook, covered, about 10 minutes or until chicken is cooked through and cheese is melting. Remove from pan; cover to keep warm.
  • 5
    Add marsala and stock to same pan, bring to a boil; simmer, uncovered, about 5 minutes or until reduced by one-third. Stir in cream; simmer, uncovered, further 5 minutes or until thickened slightly. Spoon sauce over chicken.

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