Chicken Marsala – a delicious recipe with thin chicken filets, salt, flour, olive oil, lemon, marsala wine. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Season chicken with salt and pepper then cover with flour. Put them on a hot saucepan with extra virgin olive oil. Brown both sides. It's best to use kitchen thongs with thin ends to do this.
2
When both sides of the chicken are brown, squeeze the lemon juice. Cook for 5 minutes.
3
Pour the Marsala wine. Let the alcohol evaporate on medium-high flame. When the sauce is starting to become thick, lower the flame to low-medium. Move the chicken once in a while to avoid sticking to the pan. Add the capers & parsley, leaving some for later. Adjust salt. Turn off fire when the sauce has been reduced almost completely.
4
Drizzle with extra virgin olive oil before serving & sprinkle the remaining parsley.
122
kcal
Calories
6
g
Fat
2
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 thin chicken filets, salt and pepper, flour, 1 tablespoon olive oil, and more.
Yes, Chicken Marsala falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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