Chicken Marsala

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Chicken Marsala
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Makes: 4 servings adjust
Chicken Marsala is a quick dish that takes its name from marsala wine, a fortified dry or sweet wine which is used to make the sauce.

Directions

Ingredients

  • 4 tablespoons Extra Virgin Olive Oil
  • 2 medium Shallot, minced
  • 1 tablespoon Capers, rinsed

Step 1

Heat 2 tablespoons of olive oil in a sauté pan over medium heat and cook the shallots until they soften. Stir in the capers and cook 1 minute longer. Transfer the mixture to a small dish.

Ingredients

  • 1 cup Mushrooms, sliced

Step 2

Add the remaining olive oil to the pan and cook the mushrooms until they are softand have rendered their liquid. Transfer them to the dish with the shallots and capers.

Ingredients

  • 1⁄2 cup Flour
  • Salt and Pepper, to taste
  • 4 Chicken Cutlets, 1/2-inch thick

Step 3

Cut the cutlets horizontally in half. Pour the flour into a plastic bag, add the lemon zest and 1 teaspoon of salt and a grinding of pepper. Add the cutlets, close the bag and shake to coat them in the flour. Set aside.

Ingredients

  • 4 tablespoons Butter

Step 4

Melt 3 tablespoons of the butter in the pan, add the cutlets and brown them on each side. Do not crowd them. As they brown, remove them to a dish.

Ingredients

  • 1⁄2 cup Marsala Cooking Wine, sweet or dry
  • 1 large Lemon, Juice and zest

Step 5

Stir in the remaining butter. Raise the heat to high, stir in the wine and lemon juice and scrape the bottom of the pan to loosen all the brown bits. Lower the heat, return the chicken, mushrooms and capers back to the pan and heat through. Serve hot.
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