2 C. Dry Marsala Wine (or Low Sodium Chicken Broth)
4 to 6 Just Bare Skinless Chicken Breasts
Coarse Salt & Freshly Ground Pepper, to taste
4 Tbsp. Butter
6 Tbsp. Capers
Heat oven to 400°F. Break garlic heads into cloves, then peel each one. Toss in an oven-safe pan with tomatoes and olive oil.
Heat pan on stovetop over medium heat for about 2 minutes; stir in 1 cup Marsala wine. Transfer pan to oven. Roast about 30 minutes, stirring occasionally, until tomatoes are very tender and garlic is golden. Lightly smash tomatoes with back of spoon.
Meanwhile, place chicken between two pieces of plastic; flatten with a rolling pin or flat side of a meat mallet until about 1/4-inch thin. Season with salt and pepper.
Heat butter in large skillet over medium-high heat. Add chicken; sauté about 6 minutes or until browned and no longer pink in center. Cook to internal temp of 165°F. Stir capers into skillet; cook and stir 1 minute. Pour in remaining 1 cup wine; reduce heat and simmer about 5 minutes.
Serve chicken with caper sauce, topped with roasted garlic and tomatoes.
Fragrant roasted garlic and caramelized burst tomatoes mingle together in this simple yet elegant sauce served over Marsala chicken. Our dietitians are adding new recipes all the time, so check out our Dietitians Choice Recipes page for all their latest recipes!
Shop from the comfort of your home! You can shop online at any of our proud family of stores for these recipe ingredients as well as the rest of your grocery list! We offer curbside pick up at all locations and delivery in select locations as well. Don’t forget to connect your MORE Rewards account when you shop online for extra savings, digital coupons, and many other rewards too!