1 clove garlic crushed
4 single breast fillets
4 slices mozzarella cheese
4 anchovy fillets drained
1 tbs parsley finely chopped
¼ cup marsala
¾ cup cooking cream
Melt butter in large frying pan. Cook garlic, anchovy and chicken until browned on both sides; remove from pan. Arrange one slice of cheese on each chicken fillet: sprinkle with parsley.
Return chicken to the pan; cover. Cook over moderate heat until chicken is cooked through; remove from the pan. Place on a serving dish and keep warm.
Add marsala to pan; scrape brown bits off the bottom of pan. Reduce the heat and add the cream. Simmer gently uncovered a few minutes until sauce thickens. Spoon sauce over the chicken and serve.
“SOMETHING ABOUT THE TASTE OF MARSALA AND CHICKEN, THEY GO SO WELL TOGETHER. DON'T SKIMP ON THE SAUCE.”
Moderate dificulty and effort in this one.
THE RECIPE THAT THIS CAME FROM HAD ANCHOVIES AND CAPERS ON TOP OF THE CHICKEN AND CHEESE BEFORE THE SAUCE GOES ON. HOWEVER I DON'T LIKE CAPERS, BUT USE THEM IF YOU DO.