Chicken Marsala - cooking recipe

Ingredients

7 None canned anchovy fillets, drained and finely chopped
1 tbsp drained capers, chopped finely
1 tbsp chopped fresh parsley
1 clove garlic, coarsely chopped
1 tbsp olive oil
4 None boneless skinless chicken breasts
4 slices mozzarella cheese
1/4 cup marsala
1 cup chicken stock
1/2 cup heavy cream

Preparation

Combine anchovy, caper, parsley and garlic in small bowl.
Heat oil in large skillet on medium-high heat. Cook chicken until browned both sides. Remove from pan.
Spread anchovy mixture evenly on top of chicken; top with cheese.
Return chicken to pan. Cook, covered, about 10 mins or until chicken is cooked through and cheese is melting. Remove from pan; cover to keep warm.
Add marsala and stock to pan; bring to a boil. Reduce heat to low; simmer, uncovered, about 5 mins or until reduced by one-third. Stir in cream; simmer, uncovered, further 5 mins or until slightly thickened. Spoon sauce over chicken.