- 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
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.