.fb-like span { overflow:visible !important; width:450px !important; margin-right:-200px; } RECIPES FROM SUSAN NATOLI EM FOOD EDITOR Eating a nice Italian meal is always more fun when sitting around the table with family and good friends. This dish is a take off between Chicken Marsala and Chicken Piccata. For those of you who love capers, lemon and a touch of sweetness, you’ll find this recipe […]" />
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FOOD AND FRIENDS SUSAN’S ORIGINAL CHICKEN MARCATA

FOOD AND FRIENDS SUSAN’S ORIGINAL CHICKEN MARCATA

RECIPES FROM SUSAN NATOLI

EM FOOD EDITOR

EALON_MAGAZINE_July2015_vFinalPrint.pdf - Adobe Acrobat Pro DC

Eating a nice Italian meal is always more fun when sitting around the table with family and good friends.

This dish is a take off between Chicken Marsala and Chicken Piccata. For those of you who love capers, lemon and a touch of sweetness, you’ll find this recipe to be a winner!  This dish is fantastic when accompanied by Angel Hair Pasta and fresh broccoli. Sliced Mushrooms are also optional.  Be sure to leave a little extra sauce on the side.  This pairs real well with a nice Pinot Grigio.  Enjoy!

SUSAN’S ORIGINAL CHICKEN MARCATA

8 Skinless boneless, “thin” chicken breast cutlets

(Be sure to use thin cutlets)

Sprinkle a little kosher salt on each side. (Do not over salt)

1 Cup Flour

Dash of salt

Ground black pepper

Dash Garlic powder

1/2 Stick Butter

Coat frying pan with approximately 1/2 ” Olive oil

Mix flour, salt, black pepper and garlic powder together. Coat the cutlets in seasoned flour, shaking off the excess.  Set aside.

Melt butter and olive oil in skillet over medium heat until hot but not brown. Pan-fry chicken until lightly brown and the juices run clear and no longer pink inside, approximately 10 minutes turning often. Once lightly browned on both sides, remove from skillet.  Place on paper towels on a separate plate to absorb excess oil and keep warm.

MARCATA SAUCE

1/4 Cup Butter

1/2 Cup Olive oil

1/4 Cup Lemon juice

1 1/8 Cups Sherry

1 1/2 Cups Pinot Grigio

3 Small jars Capote Capers (Drained)

In a clean skillet over medium heat, melt butter and add olive oil. Mix in lemon juice, Sherry and Pinot Grigio. Reduce heat to low and simmer until sauce is slightly thickened, about 10 minutes stirring often. Stir drained capers into sauce, then place chicken back into skillet, turning to coat with sauce.

* You may need to use a little corn starch to thicken sauce.  Use 1 tablespoon cornstarch to 1 tablespoon cold liquid and siir until smooth paste forms. Then, add to sauce and continue simmering until desired consistency. *

Transfer chicken to a serving platter, top with sauce and capers. Bon Appetit!Susan Natoli Food and Friends3

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