Chicken Marsala and Smoking Loon Pinot

Chicken Marsala

Next time you go to  Desert Hot Springs, CA take the  opportunity to dine at the Capri Restaurant now located at the Miracle  Springs Resort and Spa, 10625 Palm Drive in Desert Hot Springs.  Chef  Anthony Santucci is known for his passion for honoring  old family favorite  recipes while bringing new culinary trends to the restaurant’s new home.  I was there just a few weeks ago – and they were VERY busy on a weeknight. There’s a good reason for that …whatever it is that you order, you can be assured of deliciousness served  perfectly. The service was attentive and the atmoshphere was relaxing. The restaurant is open Sundays through Thursdays from 7 a.m. to 9  p.m. and Friday and Saturday’s from 7 a.m. to 10 p.m.

Compliments of  Chef Anthony Santucci & The Capri  Restaurant
Wine Pairing: Smoking Loon Pinot Noir- A red wine with cherries, truffles, & earth notes

Boneless skinless Chicken breast sautéed in a fresh mushroom and a sweet  Marsala wine sauce. $14.00


Slice 16 oz of Chicken Breast (about 2 Large ones) into large bite size  pieces. Pound with Food Mallet or cover with cellophane and pound lightly with  hand or a heavy pan. Dredge in Flour.

Slice 2 Cups of Mushrooms medium thick.

2 Tblsp of Pine Nuts

2 Tblsp Minced Garlic

1 Cup Marsala Wine

2 Dashes  Lemon juice 6 Tblsp Olive OilRice or Pasta of your choosing.


Start the Rice or Pasta, planning 15-30 minutes cooking time depending on  your choice. Heat Olive Oil in a Medium Saucepan over a High Flame until a  splash of water makes it sizzle.

Place Olive Oil, Chicken and Pine Nuts in saucepan and sautee, stirring &  flipping, until Chicken is white.

Add Mushrooms and Lemon Juice and saute for 1 minute.

Dribble in the Marsala Wine and let simmer and stir at low rolling boil until  it reduces to desired thickness — about 7 minutes.

Place the Rice or Pasta in the middle of the plate and pour the Chicken  Marsala over it, deglazing the pan to capture all the tasty bits.

Season to taste, usually Black Pepper and a Dash of Salt, and serve.