Ingredients
2 thin chicken filets
salt and pepper
flour
1 tablespoon olive oil
1/2 lemon
3/4 cup marsala wine
1 tablespoon capers
2 tablespoon parsley, finely chopped
Preparation
Season chicken with salt and pepper then cover with flour. Put them on a hot saucepan with extra virgin olive oil. Brown both sides. It’s best to use kitchen thongs with thin ends to do this.
When both sides of the chicken are brown, squeeze the lemon juice. Cook for 5 minutes.
Pour the Marsala wine. Let the alcohol evaporate on medium-high flame. When the sauce is starting to become thick, lower the flame to low-medium. Move the chicken once in a while to avoid sticking to the pan. Add the capers & parsley, leaving some for later. Adjust salt. Turn off fire when the sauce has been reduced almost completely.
Drizzle with extra virgin olive oil before serving & sprinkle the remaining parsley.
