4 chicken breasts, bone-less, skinless, pounded flat
1/2 cup flour
Salt and freshly ground pepper
6-8 Tbl. butter
2/3 cup dry Marsala wine
1/2 cup fresh lemon juice
lemon slices or wedges
1/4 cup fresh parsley, chopped
Mix flour, salt and pepper together in a pie plate, dredge each breast in the seasoned flour. Shake off any excess. In a large skillet heat 1/2 of the butter over medium heat. When hot, add the chicken breasts to the pan cooking until brown on one side, turn and finish cooking on the second side, about 8 min. on each side adding additional butter if needed.
Adjust heat during cooking so the butter doesn’t burn. Remove the chicken to a platter and add the Marsala, parsley and lemon juice simmering over medium heat. Scrape the pan with a wooden spoon to deglaze. When sauce has reduced to about 1/2 add the chicken breasts just long enough to re-heat. Transfer back to platter and pour the sauce over all. Garnish with lemon wedges and serve.
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