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Chicken Masala


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  • 4 chicken breasts, skinned and boned
  • salt and pepper to taste
  • 2 T flour
  • 2 T extra-virgin olive oil
  • 2 T butter
  • 2 garlic cloves, finely chopped
  • 1/2 cup Marsala wine
  • 1/2 cup chicken broth
  • 2/3 cup 35% cream
  • 12 capers
  • 1 pkg. sliced mushrooms
  • 4 x2 oz Mozzarella slices
  • 4 anchovy fillets
  • 1 T freshly chopped parsley


Servings 8


Step 1

Preheat oven to 350˚F. Season chicken breasts with salt and pepper and flour lightly.

Heat butter and olive oil in a sauté pan. Cook the chicken breasts gently on both sides over medium heat, for 10 minutes.

Add the garlic, Marsala and chicken broth. Add the cream, cover and cook for 4 minutes.

Remove the chicken breasts to an ovenproof fish.

Add the capers and mushrooms to the sauce and reduce for 2 minutes. Set aside.

Place a slice of cheese on each chicken breast. Bake for 2 minutes to allow the cheese to melt slightly.

Place chicken on a serving dish and pour the sauce over them. Garnish each chicken breast with an anchovy fillet and chopped parsley.

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