Marsala Chicken
2 large chicken breasts, cut in half
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
Juice of 1/2 lemon
For the Sauce:
1 tbsp butter
250 g chestnut mushrooms, sliced
1 shallot, finely sliced
3 garlic cloves, minced
3/4 cup Marsala wine
1 cup chicken broth
1/2 cup single cream
1 tsp capers (optional)
2 tbsp fresh parsley, finely chopped
Slice the chicken breasts in half to create thinner cutlets.
Use a meat mallet to pound the chicken to an even thickness, if desired.
In a shallow dish, mix the flour, salt, and black pepper. Dredge the chicken cutlets in the flour mixture, shaking off any excess.
Heat the olive oil in a large skillet over medium heat.
Add the floured chicken cutlets to the skillet and cook until golden brown and cooked through, about 5-7 minutes per side.
Once cooked, remove the chicken from the skillet and set aside.
Squeeze the juice of 1/2 lemon over the cooked chicken.
In the same skillet, add the butter and let it melt.
Add the sliced mushrooms and sauté for about 5 minutes, or until they are golden brown and tender.
Add the shallot and minced garlic to the skillet, and sauté for an additional minute until fragrant.
Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let it cook for about 2 minutes.
Add the chicken broth and heavy cream to the skillet, stirring to combine.
Allow the sauce to simmer and thicken for about 10 minutes, stirring occasionally.
If using, stir in the capers and return the cooked chicken to the skillet.
Lower the heat and let the chicken simmer gently in the sauce for 2-3 minutes, until heated through.
Sprinkle the chopped parsley over the dish before serving.
Plate the chicken and spoon the Marsala mushroom sauce over the top.
Serve immediately with your choice of sides, such as mashed potatoes, pasta, or steamed vegetables.