Looking for a hearty dish that balances savory and refreshing flavors? This Lemon Herb Chicken Marsala is a delightful twist on the classic, with zesty lemon and fragrant herbs elevating every bite. Perfect for a cozy dinner or a special occasion!
Chicken breasts are the star here, providing a lean protein base. Pounding them ensures even cooking. Flour gives the chicken a nice crust when cooked. Olive oil is used for sautéing, adding a subtle richness. Marsala wine infuses the dish with a sweet, nutty flavor, while chicken broth adds depth to the sauce. Lemon juice brings freshness and a bit of acidity, perfectly balancing the dish. Capers introduce a briny punch, complementing the lemon and herbs. Parsley adds a fresh, green note that brightens the presentation. Garlic offers a warm, aromatic base, and the oregano and thyme contribute to the savory, herbaceous profile. Finally, salt and pepper enhance all the flavors.
Pair this Lemon Herb Chicken Marsala with creamy mashed potatoes or a simple risotto to soak up the delicious sauce. A side of roasted asparagus or a fresh green salad would also make a perfect accompaniment, keeping the meal balanced and vibrant.
Start by placing your chicken breasts on a cutting board, covering them with plastic wrap, and gently pounding them to an even thickness. This step ensures they cook uniformly. Season both sides with a generous sprinkle of salt, pepper, dried oregano, and dried thyme. Then, dredge each piece in flour, shaking off any excess so the chicken isn't too heavily coated.
In a large skillet, heat up your olive oil over medium-high. Once hot, lay the chicken breasts in the pan. Let them cook undisturbed for about 4 minutes on each side until they're golden brown. Once done, remove the chicken and set aside on a plate.
Using the same skillet, add the minced garlic and sauté it for just a minute. You want it fragrant but not burnt. Pour in the Marsala wine and chicken broth, using a wooden spoon to scrape up any flavorful browned bits stuck to the pan. Stir in the lemon juice and capers, then let the mixture simmer for about 5 minutes, allowing the flavors to meld.
Return the chicken to the skillet, nestling it into the sauce. Let it cook for another 5 minutes or until the chicken is cooked through and the sauce has thickened slightly. Before serving, sprinkle with a generous amount of fresh parsley for a pop of color and flavor.
Share