Categories: Chicken
Ingredients
- 1 pound boneless, skinless chicken breasts, sliced into strips
- 1 tablespoon flour
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon black pepper
- 1 lemon, juice
- 1-1/2 cups Marsala wine
- 2 tablespoons capers
- Bunch of fresh parsley, finely chopped
Directions
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Coat the chicken with flour. Mix and toss until all the pieces are completely covered then shake off the excess flour.
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On medium heat, in a hot saucepan with extra virgin olive oil, cook the chicken without overcrowding then brown both sides.
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Season with salt and pepper.
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When both sides of the chicken are golden brown, pour the lemon juice then cook for about 5 minutes.
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Pour the Marsala wine and let the alcohol evaporate on medium – high heat.
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When the sauce is starting to become thick, lower the heat to low – medium.
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Add the capers and most of the parsley, leaving some for garnishing. Adjust the salt.
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Turn off the heat when the saus has been reduced almost completely.
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Before serving, drizzle with extra virgin olive oil and sprinkle the remaining parsley.