Zesty Lemon Chicken Marsala

Discover the vibrant twist on classic Chicken Marsala with a zesty lemon infusion that elevates its flavor profile. Perfect for weeknight dinners, this dish combines the rich essence of Marsala wine with a refreshing citrus burst, ideal for those who enjoy a balanced and aromatic meal.

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 4

Ingredients

4 boneless, skinless chicken breasts

1 cup all-purpose flour

1/2 tsp salt

1/2 tsp black pepper

1/4 cup olive oil

1/4 cup butter

1 cup Marsala wine

1 cup chicken stock

2 tbsp lemon juice

1 tbsp lemon zest

8 oz button mushrooms, sliced

2 cloves garlic, minced

2 tbsp fresh parsley, chopped

1/4 cup capers, rinsed and drained

Instructions

1. Pound the chicken breasts to an even thickness using a meat mallet.

2. In a shallow dish, combine flour, salt, and pepper. Dredge the chicken in the flour mixture, shaking off excess.

3. In a large skillet, heat olive oil and butter over medium-high heat. Add the chicken and cook until golden brown on both sides, about 4 minutes per side. Remove chicken and set aside.

4. In the same skillet, add mushrooms and garlic. Sauté until mushrooms are golden, approximately 5 minutes.

5. Pour in Marsala wine, chicken stock, lemon juice, and lemon zest. Stir and bring to a simmer.

6. Return the chicken to the skillet, reduce heat to medium-low, and cover. Cook for an additional 10 minutes, or until chicken is cooked through.

7. Stir in capers and garnish with fresh parsley before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in a skillet over low heat until warmed through, or microwave for 1-2 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.