Chicken with Marsala and Capers
Elevate your weeknight dinner with this elegant yet easy Chicken with Marsala and Capers recipe! Tender, golden-brown chicken breasts are seared to perfection and bathed in a rich, savory Marsala wine sauce enhanced with the tangy zing of capers. Infused with the aromatic depth of shallots and garlic, this dish delivers a gourmet experience in just 40 minutes. Garnished with fresh parsley and brightened with a squeeze of lemon, it pairs beautifully with creamy mashed potatoes, roasted vegetables, or a simple side of pasta. Perfect for a cozy family meal or an impressive dinner party, this recipe delivers bold, restaurant-quality flavors with minimal effort.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Shallots, minced
- 2 pieces Garlic cloves, minced
- 0.5 cup Marsala wine
- 0.333 cup Chicken stock
- 2 tablespoons Capers, drained
- 2 tablespoons Fresh parsley, chopped
- 4 pieces Lemon wedges (for serving)
Instructions
Season both sides of the chicken breasts with salt and pepper.
Place the flour on a shallow plate and dredge each chicken breast lightly, shaking off excess flour.
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat.
Once the butter is melted and sizzling, add the chicken breasts to the skillet. Cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken to a plate and keep warm.
In the same skillet, melt the remaining 1 tablespoon of butter. Add the minced shallots and garlic, cooking until fragrant and softened, about 2 minutes.
Carefully pour in the Marsala wine and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
Add the chicken stock and capers to the skillet and let the mixture simmer for 3-4 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Return the cooked chicken breasts to the skillet, spooning the sauce over them. Let them warm through for 2-3 minutes.
Remove the skillet from heat and sprinkle the dish with fresh parsley.
Serve the chicken hot with lemon wedges on the side, pairing it with your favorite starch or vegetables.
Nutrition Facts
Calories |
2080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.3 g | 102% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 661 mg | 220% | |
| Sodium | 3359 mg | 146% | |
| Total Carbohydrate | 76.0 g | 28% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 18.4 g | ||
| Protein | 228.7 g | 457% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 186 mg | 14% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2291 mg | 49% | |
*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.
