One of my mother’s favorite dishes is chicken masala, so a few years ago I learned how to make the
rich and delectable dish. The original recipe I used the first time required a béchamel sauce and it was very good but a little time consuming, so I came up with a new variation and personally I think it tastes so much better! I like to serve it with fresh steamed green beans and noodles to make quick and well-balanced meal.
Author: Christa Johnston
Christa Johnston is a busy wife and mother of two young boys and a self-proclaimed foodie. Her love of cooking stems from growing up in a large family where food was always in abundance and a focal point of every gathering. As a teenager, Christa was a frequent shopper of the Shoreview Fresh and Natural Foods location even as a young dancer grabbing a quick snack between classes. Now, with her two boys in tow she shops weekly for a quick sandwich, deli salad or natural organic ingredients to provide healthy eating choices for her delicious recipes! Christa will transform your Sunday Funday!
Bring a large pot of water to a boil and cook pasta according to pasta directions.
In a large skillet heat oil over medium high heat and swirl it evenly around pan then add the chicken
breasts and reduce heat to medium. Cook for 7 to 8 minutes then flip and cook another 7-8 minutes.
Temp your chicken and make sure it has reached 165 degrees, if not, cook until it reaches at least 165
degrees. Reduce heat to low and place one slice of cheese on top of each breast. Let cheese melt slightly
and then press 4-5 capers into the cheese. Next squeeze a small amount of the anchovy paste onto the
center of the breast. Cover skillet and cook for 2-3 minutes until cheese has melted around the chicken
but not all the way into the pan. Remove the chicken from the pan and place on a warm plate to keep it
Turn the heat back up to medium and add the garlic and stir around for just a few seconds and then stir
in the wine. Allow to cook for 1 minute and scrape up the bits from the bottom of the skillet. Stir in the
cream and cook until the sauce thickens about 2-3 minutes. Season with a dash of salt and pepper.
Spoon sauce over chicken and noodles and serve with fresh steamed green beans.
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