Ad blocker interference detected!
Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers
Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.
Yahoo! World Recipes GroupEdit
This recipe uses mushrooms in place of the traditional capers (making it basically chicken marsala with white wine instead of red).
- 2 whole skinned and boned chicken breasts, halved lengthwise
- Salt and pepper (dash)
- ¼ cup flour
- 4 tablespoons butter
- 1 cup fresh sliced mushrooms
- 1 clove garlic
- ¼ cup dry white wine or chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons chopped parsley
- Artichoke hearts (optional)
Place chicken between 2 pieces of plastic wrap. Pound chicken to ½ inch thickness. Sprinkle chicken with salt, pepper; coat with flour. In large skillet, brown chicken in 3 tablespoons of butter over medium heat about 5 minutes or until lightly golden. Remove from skillet and keep warm. Add remaining butter to skillet and cook mushrooms and garlic until tender. Add artichoke hearts. Return chicken to pan. Add wine and lemon juice. Simmer 7 to 10 minutes stirring occasionally until sauce thickens. Top with parsley. Serves 4.
Contributed By: World Recipes Y-Group
A More Traditional Recipe Edit
- 2 boneless chicken breasts
- 2 tablespoons butter
- 1 tablespoon olive oil
- ¼ cup flour
- ¾ - 1 cup dry white wine
- 3 tablespoons lemon juice
- Freshly ground pepper (white or black) to taste
- 1 tablespoon butter (for the sauce at finish)
- 3 tablespoons capers
Rinse chicken breasts under cold running water, drain, put on paper towel. Pat dry. Slice the chicken breasts to desired thickness ⅛ - ¼" thick. Unlike veal, chicken is better cut than pounded thin. Mix flour, salt and pepper. Dredge chicken in flour. Heat the butter and olive oil in sauté pan over medium heat; be careful not to burn the butter, if using it. Add chicken breasts - do not crowd the pan. Sauté for about two minutes per side. Remove to a warm platter – you can place platter in warm oven. Add the lemon and wine to pan; deglaze the pan using a wooden spoon or spatula to scrape. This is the basis for your sauce. Bring to a simmer, reduce heat to medium-low, let sauce thicken. When the sauce is thickened, swirl in butter. Add capers.
- ↑ Editor's Note: I have found that either Riesling or Moscato work well with this recipe.