- 4 chicken breasts skinned, boned
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
- 1/4 cup oil or clarified butter
- 1 1/4 cups Marsala wine
- 1 cup sliced mushrooms
- 1/4 cup minced parsley
- 2 tablespoons fresh lemon juice
- 4 tablespoons capers
Remove any fat or tendons from chicken breasts; pound the breasts. Dredge in flour that has been seasoned with salt and pepper. Heat butter until sizzling. Saute breasts, being careful not to overcook. Remove from pan and set aside.
Add all other ingredients to the pan and reduce until the liquid has thickened slightly. Return the breasts to the pan and reduce sauce until thickened.
This recipe yields 4 servings.