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.

Serves 4

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