Pollo alla Marsala -- Chicken Marsala

1. 1

   Slice chicken on the bias into thin or bite-sized pieces.

2. 2

   Heat the olive oil in a large skillet, being careful not to burn the oil.

3. 3

   Place the flour and the chicken meat into a kitchen-sized plastic bag and shake vigorously until the chicken meat is well coated.

4. 4

   Add the juice of one lemon to the oil, and then the chicken, browning it slowly, and cooking the chicken through.

5. 5

   When the chicken is almost cooked, pour the Marsala wine and juice of the second lemon over the chicken.

6. 6

   Add the mushrooms and stir mixture carefully.

7. 7

   Do not cover.

8. 8

   Allow to cook and the alcohol in the wine to evaporate.

9. 9

   The sauce will thicken.

10. 10

    When thickened, add parsley and capers and cook for only a minute or two more.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.