Simple Marsala Chicken

Why go out for an expensive Italian meal at a restaurant, when you can make this so easily at home?

2lb. boneless chicken, cut into strips. I prefer thighs, they don't dry out like breast meat.
Flour
Oil
Black pepper
3-6 cloves garlic, smashed
1 large onion, chopped or cut into thin strings
6oz. Marsala wine
3 Tablespoons lemon juice
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Dredge chicken in flour, brown in oil in large frying pan. Pepper the chicken. When chicken is getting crispy, add onions and garlic, continue cooking for a few more minutes. Add wine and lemon juice, cover and simmer. Simmer over low heat 5 minutes or so. It will thicken up and be ready to spoon over hot pasta. If it thickens too much, add a few tablespoons of water to thin.

Wasn't THAT simple enough?

Gather ingredients

Dredge cut up chicken in flour. This is my preferred method, in a plastic bag. 

Floured chicken goes into hot oil, toss around as they cook to brown on all sides. Pepper before browning. 

Measure out your Marsala.

Add the lemon juice to the wine. 

Crisp the chicken nicely.

Add chopped onion and garlic once chicken is browned well.

When onion is well incorporated and starting to wilt, add wine and lemon juice. 

Cover, simmer for 5 minutes or until onion is done. 

Serve over pasta of your choice. 

Enjoy!