Chicken Marsala with lemon, caper and caramelised butter sauce
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 1 heaped tbsp plain flour
- 450g boneless chicken thighs, (about 6 small fillets)
- 2 tbsp olive oil
- 50g butter
- 100ml Marsala
- 1 large lemon, zested and juiced
- 2 tbsp capers, drained and roughly chopped
- a small bunch flat-leaf parsley, chopped
Method
- STEP 1
Sprinkle the flour onto a plate and season with a little salt and pepper. Toss the chicken fillets in the flour to coat them lightly all over. Add the 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.
- STEP 2
Reduce the heat to as low as possible. Add butter to the pan, allowing it to melt and start to foam before slowly pouring in the marsala – it will sizzle and spit a little at first, so go steady. 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. Add the chicken back 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.
