Chicken, Peppers, Onions, and Mushrooms with Marsala Wine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This quick, easy sautéed dish is delicious with a Greek salad. –Dessie DeVito, Waltham, MA Ingredients:
cooking spray |
1 1/2 pounds chicken breast tenders |
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 |
1 (8-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster) |
3 tablespoons marsala wine |
Directions:
1. 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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