I served this with a Greek Salad consisting of romaine, red onion, cucumber, cherry tomatoes and feta cheese dressed with a lemon/oregano vinaigrette.
Can't wait to have this again!
Chicken, Peppers, Onions and Mushroom with Marsala Wine
Makes 4 servings (1 3/4 cups each)
1 1/2 pounds chicken breast (either tenders or sliced boneless breast)
1 1/2 cups thinly sliced onion
1 cup thinly vertically sliced red bell pepper (about 1 medium)
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
8 ounces exotic mushroom mixture (shiitake, cremini, and oyster), I used button mushrooms
3 tablespoons Marsala wine
Heat a large nonstick skillet over medium-high heat; coat with cooking spray. Add chicken to pan; saute 7 minutes or until chicken is done. Remove chicken from pan. Add onion and bell pepper to pan; saute 5 minutes or until onion starts to brown. Add oil, salt, black pepper, and mushrooms to pan; saute 3 minutes or until mushrooms are tender and onion starts to caramelize. Add wine and chicken to pan, and cook 1 minute or until thoroughly heated. Serve immediately.
Adapted from Cooking Light's The Essential Dinner Tonight Cookbook