Ingredients
- 600 g. chicken fillet, cut into medium pieces, washed & patted dry with kitchen paper towels
- 2 cups Marsala wine
- 1 lemon
- flour
- salt & pepper
- bunch of parsley, chopped finely
- extra virgin olive oil
Directions
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Cover chicken with flour. Mix & toss with your hands until you see that all the pieces are completely covered. Put them flat, one by one on a hot saucepan with extra virgin olive oil. Season with salt & pepper. Brown both sides. It’s best to use kitchen thongs with thin ends to do this.
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When both sides of the chicken are brown, squeeze the lemon juice. Cook for 5 minutes.
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Pour the Marsala wine. Let the alcohol evaporate on medium-high flame. When the sauce is starting to become thick, lower the flame to low-medium. Move the chicken once in a while to avoid sticking to the pan. Add the capers & parsley, leaving some for later. Adjust salt. Turn off fire when the sauce has been reduced almost completely.
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Drizzle with extra virgin olive oil before serving & sprinkle the remaining parsley.