Marsala wine, with its tang and sweetness, is a favorite in many Italian recipes. Add a splash of Marsala and lemon to your chicken for a Mediterranean flair that will have your mouth watering. This dish is simple enough to prepare on a weeknight, but impressive enough for guests! Serve with a simple salad or a side of whole wheat pasta for a well-rounded meal.
Yields: 4 servings | Serving Size: 1/4 of recipe | Calories: 319 | Total Fat: 14 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 73 mg | Sodium: 151 mg | Carbohydrates: 9 g | Dietary Fiber: 2 g | Sugars: 1 g | Protein: 8 g | Smart Points: 10
- 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
Coat the chicken with flour. Mix and toss until all the pieces are completely covered then shake off the excess flour.
On medium heat, in a hot saucepan with extra virgin olive oil, cook the chicken without overcrowding then brown both sides.
Season with salt and pepper.
When both sides of the chicken are golden brown, pour the lemon juice then cook for about 5 minutes.
Pour the Marsala wine and let the alcohol evaporate on medium - high heat.
When the sauce is starting to become thick, lower the heat to low - medium.
Add the capers and most of the parsley, leaving some for garnishing. Adjust the salt.
Turn off the heat when the saus has been reduced almost completely.
Before serving, drizzle with extra virgin olive oil and sprinkle the remaining parsley.
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