Chicken Marsala
This dish was made famous during the growth of the Marsala wine industry in the nineteenth century. You can find more delicious Mediterranean Diet recipes from Sicily in the Mediterranean Diet Meal Plan. This recipe comes courtesy of Best of Sicily.
Ingredients
Warm several tablespoons of olive oil in a large pan over medium heat being careful not to burn the oil. Coat chicken pieces with flour and place in pan, turning occasionally. Sprinkle with salt and pepper. Add juice of one lemon. When the chicken is cooked, carefully pour a half bottle of Marsala wine over it, stirring the mixture gently. Allow alcohol to evaporate as sauce thickens over about two minutes or so. Add the parsley. If you prefer a thicker sauce, add a little flour. Add capers last or sprinkle them over the chicken as a garnish. Serves 4-6.
Ingredients
- Two large chicken breasts, thinly sliced (turkey or veal may be substituted)
- One bottle of Marsala wine (either dry or sweet according to preference)
- Whole or white flour
- Extra virgin olive oil
- 1/4 cup capers
- Juice of one large lemon
- 2 tablespoons coarsely chopped fresh parsley
- Salt and pepper to taste
Warm several tablespoons of olive oil in a large pan over medium heat being careful not to burn the oil. Coat chicken pieces with flour and place in pan, turning occasionally. Sprinkle with salt and pepper. Add juice of one lemon. When the chicken is cooked, carefully pour a half bottle of Marsala wine over it, stirring the mixture gently. Allow alcohol to evaporate as sauce thickens over about two minutes or so. Add the parsley. If you prefer a thicker sauce, add a little flour. Add capers last or sprinkle them over the chicken as a garnish. Serves 4-6.
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