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
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 sauté 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
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.