Chicken Marsala with Capers
Elevate your weeknight dinner routine with this elegant yet approachable Chicken Marsala with Capers recipe. Juicy, pan-seared chicken breasts are coated in a crisp, golden crust and simmered in a luscious Marsala wine sauce infused with the brightness of capers and the savory depth of garlic and shallots. The silky reduction of Marsala wine and chicken broth creates a restaurant-quality dish that's ready in just 45 minutes, making it perfect for busy evenings or special occasions. Garnished with fresh parsley, this classic Italian-American favorite pairs beautifully with pasta, creamy mashed potatoes, or crusty bread to soak up every spoonful of the rich, tangy sauce. Whether you're a seasoned cook or a beginner, this recipe is a foolproof way to impress with its harmonious flavors and stunning presentation.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 2 cloves Garlic cloves, minced
- 2 medium Shallots, finely chopped
- 1 cups Dry Marsala wine
- 0.75 cups Chicken broth
- 2 tablespoons Capers, drained and rinsed
- 2 tablespoons Fresh parsley, chopped
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch.
In a shallow bowl, mix the flour with salt and black pepper.
Dredge each chicken breast in the flour mixture, coating both sides, and shake off the excess.
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
Cook the chicken breasts in the skillet for 3-4 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and cover with foil to keep warm.
Reduce the heat to medium and add the remaining tablespoon of butter to the skillet.
Stir in the minced garlic and chopped shallots, and sauté for about 1-2 minutes until fragrant and softened.
Deglaze the skillet by pouring in the Marsala wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Add the chicken broth to the skillet, stirring until combined. Bring the mixture to a simmer and let it reduce by half, about 8-10 minutes.
Add the capers to the sauce and stir to combine.
Return the cooked chicken breasts to the skillet, spooning the sauce over the top. Simmer for another 2-3 minutes to reheat the chicken and allow the flavors to meld.
Garnish with fresh chopped parsley before serving.
Serve hot with a side of pasta, mashed potatoes, or a crusty loaf of bread to soak up the rich sauce.
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 746 mg | 32% | |
| Total Carbohydrate | 24.9 g | 9% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 6.5 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 59 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 663 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
