flour for dredging
salt and pepper for seasoning
Marsala wine
Sherry
butter
olive oil
capers (I like to use capers instead of mushrooms)
Heat a 2 tbsp of of butter in 2 tbsp olive oil
season chicken with salt and pepper
dredge each piece of chicken in flour and add to pan. Brown on each side and cook thouroughly
While chicken is cooking, add a glug or so of the sherry and continue to cook over medium heat
Add 2 cups of Marsala and extra flour if needed. Cook until sauce begins to thicken
Add 2 tbsp. capers with juice
Remove chicken and place on serving dish. Cover with remaining sauce.
dredge each piece in flour and add to pan
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