Our take on a chicken marsala recipe is a lighter version of this quick and easy chicken dish. It looks beautiful pan-fried to serve as an easy entertaining recipe with a marsala caramelised butter sauce…
Ingredients
- plain flour 1 heaped tbsp
- boneless chicken thighs 450g, (about 6 small fillets)
- olive oil 2 tbsp
- butter 50g
- Marsala 100ml
- lemon 1 large, zested and juiced
- capers 2 tbsp, drained and roughly chopped
- flat-leaf parsley a small bunch, chopped
Method
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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.
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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.
A punchy green salad of rocket and watercress and a dish of wild rice are great alongside this.
Nutritional Information
- Kcals 625
- Fat 38.8g
- Saturates 16.5g
- Carbs 11.3g
- Sugars 3.5g
- Fibre 1.8g
- Protein 48.9g
- Salt 1.6g
