Chicken Marsala with lemon, caper and caramelised butter sauce
Easy to make and ready in under 30 minutes, this pan-fried chicken with lemon, caper and Marsala caramelised butter sauce is great for a midweek meal that feels like a treat.
- 1 heaped tbsp plain flour
- 450g boneless chicken thighs(about 6 small fillets)
- 2 tbsp olive oil
- 50g butter
- 100ml Marsala
- 1 large lemonzested and juiced
- 2 tbsp capersdrained and roughly chopped
- a small bunch flat-leaf parsleychopped
Nutrition: per serving
- kcal625
- fat38.8g
- saturates16.5g
- carbs11.3g
- sugars3.5g
- fibre1.8g
- protein48.9g
- salt1.6g
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.