This is a very easy & quick dish that never fails to impress my family, even myself. It's one of my favorites. The more classic Sicilian dish that uses Marsala wine is scaloppine di vitello al Marsala, fine thin slices of veal cooked in Marsala wine.
What makes this different is the strong taste of lemon fighting with the salt and perfumed by Marsala wine. If you get to eat the chicken immediately after cooking, like how we usually do at home, you will taste the chicken at its tenderest.
If you see an Italian scraping a piece of his bread on his plate at home, it's a compliment to the cook. It's called fare la scarpetta or do the scarpetta. My five-year old son has this habit that we let him do only on home turf when he enjoyed his meal very much. It's rare to see someone doing the scarpetta in restaurants. Not only did my son do the scarpetta on his plate but he also graduated from it and moved to the saucepan! He loved it so much that he asked me to do it again soon. I did....ten minutes later. So at four in the afternoon, we enjoyed a second round of lunch. The best compliment this dish can ever have!
Lemony Chicken Marsala
- 600 g. chicken fillet, cut into medium pieces, washed & patted dry with kitchen paper towels
- 1 1/2 - 2 cups Marsala wine
- 1 lemon
- salt & pepper
- bunch of parsley, chopped finely
- extra virgin olive oil
- 2 spoons of capers
- Cover chicken with flour. Mix & toss with your hands until you see that all the pieces are completely covered. Put them flat, one by one on a hot saucepan with extra virgin olive oil. Season with salt & pepper. Brown both sides. It's best to use kitchen thongs with thin ends to do this.
- When both sides of the chicken are brown, squeeze the lemon juice. Cook for 5 minutes.
- Pour the Marsala wine. Let the alcohol evaporate on medium-high flame. When the sauce is starting to become thick, lower the flame to low-medium. Move the chicken once in a while to avoid sticking to the pan. Add the capers & parsley, leaving some for later. Adjust salt. Turn off fire when the sauce has been reduced almost completely.
- Drizzle with extra virgin olive oil before serving & sprinkle the remaining parsley.