3 boneless skinless chicken breasts, cut in half
1/4 c. olive oil
2 large shallots, diced
1 c. dry Marsala
zest and juice of one lemon
1/3 c. capers
1 c. chicken stock
Heat a large saute pan for 1 minute. Then add the oil, followed immediately by the chicken. Season the chicken with salt.
Remove the chicken from the saute pan and place onto an oven-proof pan. A half-sheet pan will work the best. Place in the preheated oven for about 10 minutes.
Carefully add the Marsala. If you are nervous about the possibility of the pan flaming, turn the heat off while adding the wine, then turn the heat on again to low. Reduce by about one half.
Reduce to a light consistency. Arrange the chicken on a serving platter and pour the sauce over. 1/2 c. chopped parsley to garnish.
This dish is perfect with whatever starch you like and a simple butter lettuce radish salad with vinaigrette.
Remember, Simple Vinaigrette: