This is Aunt Ruths favorite recipe for Chicken Marsala. Actually, I just stole it from a cookbook so that I could figure out the page structure. This area will be for little stories about each recipe.
Heat butter and oil in large skillet over medium-high heat until melted. Add chicken; reduce heat to medium. Cook, uncovered, 5 to 6 minutes per side or until chicken is golden brown. Remove from heat. Top each chicken breast with 1 cheese slice and 3 capers.
Return skillet to heat. Sprinkle chicken with parsley. Cover and cook over low heat 3 minutes or until cheese is simi-melted and chicken is no longer pink in the center. Remove chicken with slotted spatula to serving dish; keep warm.
Add garlic to drippings remaining in skillet; cook and stir over medium heat 30 seconds. Stir in wine; cook and stir 45 seconds, scraping any brown bits in skillet. Stir in cream. Cook and stir 3 minutes or until sauce thickens slightly. Spoon sauce over chicken and serve with pasta, if desired.
