Lemony Chicken Marsala Recipe

Site for original Recipe before changes: www.skinnyms.com

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

  1. Coat the chicken with flour. Mix and toss until all the pieces are completely covered then shake off the excess flour.
  2. On medium heat, in a hot saucepan with extra virgin olive oil, cook the chicken without overcrowding then brown both sides.
  3. Season with salt and pepper.
  4. When both sides of the chicken are golden brown, pour the lemon juice then cook for about 5 minutes.
  5. Pour the Marsala wine and let the alcohol evaporate on medium – high heat.
  6. When the sauce is starting to become thick, lower the heat to low – medium.
  7. Add the capers and most of the parsley, leaving some for garnishing. Adjust the salt.
  8. Turn off the heat when the saus has been reduced almost completely.
  9. Before serving, drizzle with extra virgin olive oil and sprinkle the remaining parsley.

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

  1. Coat the chicken with flour. Mix and toss until all the pieces are completely covered then shake off the excess flour.
  2. On medium heat, in a hot saucepan with extra virgin olive oil, cook the chicken without overcrowding then brown both sides.
  3. Season with salt and pepper.
  4. When both sides of the chicken are golden brown, pour the lemon juice then cook for about 5 minutes.
  5. Pour the Marsala wine and let the alcohol evaporate on medium – high heat.
  6. When the sauce is starting to become thick, lower the heat to low – medium.
  7. Add the capers and most of the parsley, leaving some for garnishing. Adjust the salt.
  8. Turn off the heat when the saus has been reduced almost completely.
  9. Before serving, drizzle with extra virgin olive oil and sprinkle the remaining parsley.
Nutrition Facts
Servings 4.0
calories 262
Total Fat 13 g 20 %
Saturated Fat 2 g 10 %
Monounsaturated Fat 8 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 60 mg 20 %
Sodium 543 mg 23 %
Potassium 182 mg 5 %
Total Carbohydrate 9 g 3 %
Dietary Fiber 1 g 5 %
Sugars 1 g
Protein 26 g 52 %
Vitamin A 51 %
Vitamin C 76 %
Calcium 4 %
Iron 15 %