Chicken Bell Peppers Onions and Mushrooms With Marsala

"Cooking Light."
 
Chicken Bell Peppers Onions and Mushrooms With Marsala created by vrvrvr
Ready In:
30mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
  • Add chicken breast tenders to pan; sauté 7 minutes or until the chicken is done. Remove chicken from pan.
  • Add sliced onion and sliced bell pepper to pan; sauté 5 minutes or until onion starts to brown.
  • Add olive oil, salt, black pepper, and presliced exotic mushrooms to pan; sauté 3 minutes or until mushrooms are tender and onion starts to caramelize.
  • Add Marsala wine and chicken to pan, and cook for 1 minute or until thoroughly heated. Serve immediately.

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  1. Marisa I.
    Very good. I added additional Marsala (6 tbsp total) and about half a cup of chicken broth, and thickened with "Wondra" flour (just an easy blending flour).
     
  2. vegan_caps_fan
    I'm vegan, so I made it with cubed tofu dredged in cornstarch. It was really good, and I will certainly make it again.
     
  3. Mickey in MN
    I agree, it could use more sauce. I used 4T of marsala, 1T butter and a little cornstarch to thicken. It still could have used more. Served over rice. Would be better over pasta I think.
     
  4. msdoolittle
    I made this last night, Di. Simply yummy. Ed loved it, too. As another said, I think next time, I'm going to make it a bit saucier, but it really is a great recipe. :) I served it over angel hair past.
     
  5. Puget Sounder
    Wonderful light and healthy recipe. We used less meat, more veges and more (white)wine, and served it over rice.
     

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