recipes
Chicken in marsala wine with capers and anchovies
Serves: 4
2011-08-17
Ingredients
- 4 chicken breasts
- 1 tsp olive oil
- 25g butter
- 1 onion, chopped finely
- 4 cloves garlic, chopped
- 350ml dry marsala
- 150ml cream
- 8 anchovy fillets
- 2 tbsp capers
- 2 tbsp chopped parsley
- Fresh seasoning
Method
Heat the oil and butter together in a pan, and add the chicken breasts. Seal the chicken on both sides and remove from the pan. Add the chopped onion and garlic, and soften in the juices left in the pan, for a few minutes. Put the chicken breasts back into the pan and add the dry marsala and cream. Bring the juices up to the boil, and then lower the heat again to a gentle simmer. Cook the chicken for another 10 minutes, before placing 2 anchovy fillets on top of each chicken breast. Scatter the capers on top, along with the chopped parsley and season well with pepper and salt. Continue to cook for a further 5 minutes or until the chicken is cooked through and the marsala sauce is thick and reduced. Serve the chicken Marsala with plain boiled rice.
Intellectual property. All Images, Videos and Website content are sole property of Aceline Entertainment Ltd and cannot be published, uploaded, copied, downloaded in full or part of without written permission from Aceline Entertainment Ltd.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.