Chicken Marsala with Lemon and Caper

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Easy to make and ready in 30 minutes, this pan-fried chicken thighs (or use halved and pounded chicken breast if you prefer) with lemon, caper and Marsala caramelized butter sauce is great for a midweek meal that feels like a treat. Marsala wine is a fortified wine made in Sicily. Marsala is most commonly used in cooking to create nutty, rich caramelized sauces. If you don't have Marsala wine on hand, Madeira, sherry, port or even brandy would work too, just keep in mind that the flavour of the dish would be different since Marsala has a quite unique and complex flavour.

 

Chicken Marsala with Lemon and Caper /

adapted from Olive Magazine

2 tbsp Plain flour 1/3 tsp Dried oregano 1/3 tsp Salt 1/3 tsp Black pepper 600 g Boneless chicken thighs 2 tbsp Olive oil 60 g Butter 120 ml Marsala wine 1 Large lemon, zested and juiced 2 tbsp capers, drained and roughly chopped 20 g Flat-leaf parsley, chopped

1. Sprinkle the flour onto a plate and season with oregano, salt and pepper. Toss the chicken thighs in the flour to coat them lightly all over.
2. Add the olive oil to a heavy-based frying pan and set over a medium heat. Once the oil is hot, add the chicken and fry for about 7-8 minutes on each side until deep golden brown and cooked through. Transfer the chicken to a plate and set aside.
3. Reduce the heat to low. Add butter to the pan, allowing it to melt and start to foam before slowly pouring in the marsala. Then add the lemon zest and juice, capers and parsley, stirring well to make a smooth sauce, scraping the lovely caramelised sticky bits off the base of the pan as you go.
4. Return the chicken to the pan, and simmer gently to reheat. Taste to check the seasoning, adding a little more salt and pepper if you like. Serve immediately.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com