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Recipe for :

Chicken Marsala

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


4 chicken fillets 60g (2oz) butter
1 clove garlic
4 anchovy fillets
12 capers
4 slices mozzarella
1 tablespoon chopped parsley
3 tablespoons marsala
1 chicken stock cube
1/2 cup water

  • Trim chicken. Melt butter in pan, add peeled, crushed garlic and chicken fillets; cook a few minutes on each side until light golden brown. remove from pan. Drain anchovies and capers. Arrange a slice of cheese, three capers and one anchovy fillet over each chicken fillet, sprinkle with the chopped parsley.
  • Return chicken to pan, cover, cook a further 5 minutes, over moderate heat. Remove from pan to serving dish. Keep warm.
  • Add marsala to pan drippings. Scrape pan brownings from bottom. Reduce heat, add cream. Simmer gently, uncovered for a few minutres until sauce thickens. Season with salt and pepper. Spoon over chicken fillets.

Serves 4

Martin James