Served with Green Beans w/ Almonds and Wine
Photographed by: JMBlock Photography
Prepared By; Emily Chadick
600 g. chicken fillet, cut into medium pieces, washed & patted dry with kitchen paper towels, 2 cups Marsala wine, 1 lemon, flour, 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.
For the Green Beans, I put them in a foil pocket with butter and a few almond slices and baked. Then toast some almond slices in butter in a separate skillet and pour over green beans before serving. It was delicious! :)