Recipe by Angela Lee Marguerite
Not as healthy as I'd like, but really quick and easy.
Top Review by *SimplyME*
I really enjoyed this dish. Great flavor. The one I thing you should do is list the 1/2 tablespoon floor and how much water that you have in step 8 in the ingredients. I used 1/2 tbls with 1/4 cup water, but did not need to use the whole amount. Other than that, I will definately make this again. Made for PAC Fall 2008
- 1 lb chicken breast
- 1⁄4 cup flour
- 4 tablespoons butter
- 2 tablespoons lemon juice
- 1 lemon
- 1 cup marsala or 1 cup dry white wine
- 4 tablespoons capers
Directions See How It's Made
- Pound chicken till it's 1/4 inch thick (I cut mine first, then pound).
- Cover chicken in flour, shaking off excess, set aside.
- Melt butter in large pan, over medium heat.
- Add chicken and cook till brown, about 3 minutes each side. (You can cook in batches if you make a foil tent to keep the first batch warm.).
- Remove all chicken from pan, turn heat down a bit.
- Add the wine. If it steams or boils right away, remove the pan from the heat for a moment till the pan cools and then put it back on the heat.
- Add lemon juice and capers, stirring.
- Mix half a tablespoon of flour in a glass with cold water to easily dilute the flour and add a little to the pan to thicken the sauce to a consistency you like.
- Add the chicken back to the pan.
- Serve the chicken with the sauce, lemon zest, and two very thin lemon slices for garnish.