CHICKEN MARSALA RECIPE

Prep: 10 min; Cook: 10 min - Easy
Serves 4

This quick and easy chicken marsala recipe is also very tasty.

• 4 Boneless chicken breasts sliced in half
• 1 TBSP good olive oil
• 2 TBSP Butter
• 1/4 cup marsala or white wine
• 1 - 2 TBSP lemon juice
• Salt
• Freshly ground pepper (white or black) to taste
• 1 TBSP capers, rinsed, as garnish (or you can use chopped parsley)

Chef's knive; sautée pan

RINSE chicken breasts under cold running water, drain, put on paper towel. Pat dry (they brown better when dry).

SLICE the chicken breasts to desired thickness.

SPRINKLE lightly with salt and pepper.

HEAT butter and olive oil in sautée pan over medium-high heat. Add chicken breasts. Sautée for about two minutes per side. REMOVE to a warm platter; you can place platter in warm oven.

ADD lemon and wine to pan; DEGLAZE (Dissolve the remaining bits of food) the pan using a wooden spoon or spatula to scrape. This is the basis for your sauce.

BRING to a simmer, reduce heat to medium-low.

RETURN chicken breasts to pan for 1/2 minute per side. Remove to warm serving platter.

POUR pan juices over chicken. Garnish with parsley. Serve.

VARIATION (just after deglazing):
Add 1/2 cup thinly sliced sauteed mushrooms.
WHEN SERVING:
1 TBS Parsley, finely chopped, as garnish.