From "Portland’s Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


  • 4 chicken breast halves, boneless and skinless
  • 1/4 cup all-purpose flour
  • Salt and pepper
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 cup dry Marsala wine
  • 1/2 cup chicken broth
  • 1/4 cup freshly-grated Parmesan cheese
  • 1/4 cup freshly-squeezed lemon juice


    Place chicken between sheets of waxed paper and flatten with a mallet.

    In a shallow dish, combine flour, salt and pepper.  Dredge chicken pieces until well-coated, shaking off excess flour.

    In a saute pan over medium-high heat, melt butter and olive oil.  Add chicken and brown well, turning often to prevent sticking, for approximately 2 to 3 minutes.

    Add Marsala wine and chicken broth.  Cover, reduce heat to low and simmer for 3 minutes.  Sprinkle with Parmesan cheese and cover until cheese has melted.

    Remove chicken and place on warmed plate.  Pour lemon juice into pan and whisk pan juices and browned bits together.  Pour sauce over chicken.  Serve immediately.

    SERVES: 4


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