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 (Freestyle): 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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