Tuesday, July 3, 2012

Chicken, Peppers, Onions, and Mushrooms with Marsala Wine

The title of this post kind of says it all, except how good it was.  I started by sauteing a chicken breast that I had sliced up in a skillet until golden brown.  I removed the chicken and sauteed onion and red peppers and finally mushrooms.  Once the mushrooms were tender and the onions started to caramelize, I added the Marsala and chicken back to the pan.  I let it cook for a minute or so and spooned this fragrant mixture over brown rice.  I just love the smell of Marsala wine cooking down.

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)

Cooking spray
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

My rating: 

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