Scallopine Marsala - cooking recipe

Ingredients

1 1/2 lb. boneless, skinless chicken breast halves
1/4 c. clarified butter
2 Tbsp. butter
2 shallots, chopped
1/4 c. marsala or Madeira wine
1/2 c. chicken broth
lemon juice to taste
1/4 c. chopped parsley
1 Tbsp. capers, chopped (optional)

Preparation

Pound chicken breast thin; salt and pepper to taste.
Season cutlets with salt and pepper; dredge with flour and shake off excess.
Melt butter in a large skillet over high heat and brown cutlets quickly (not more than 2 or 3 minutes each side) on both sides.
It is not necessary that they be cooked through at this point.
Remove from pan, drain and keep warm in oven preheated to 150\u00b0 to 200\u00b0.