Pollo alla Marsala -- Chicken Marsala

• 4 lg. chicken breasts, boneless and skinless
• 1/2 bottle Marsala wine
• Flour, for dredging
• Olive oil
• 4 to 5 tbsp. capers
• 2 lg. lemons, juice of
• 3 tbsp. coarsely chopped parsley
• 1/2 lb. whole button mushrooms
• Salt and pepper

1. Slice chicken on the bias into thin or bite-sized pieces.
2. Heat the olive oil in a large skillet, being careful not to burn the oil.
3. Place the flour and the chicken meat into a kitchen-sized plastic bag and shake vigorously until the chicken meat is well coated.
4. Add the juice of one lemon to the oil, and then the chicken, browning it slowly, and cooking the chicken through.
5. When the chicken is almost cooked, pour the Marsala wine and juice of the second lemon over the chicken.
6. Add the mushrooms and stir mixture carefully.
7. Do not cover.
8. Allow to cook and the alcohol in the wine to evaporate.
9. The sauce will thicken.
10. When thickened, add parsley and capers and cook for only a minute or two more.
11. Serve immediately.

chicken breasts, marsala wine, flour, olive oil, capers, lemons, parsley, button mushrooms, salt

Taken from www.foodgeeks.com/recipes/18816 (may not work)