Chicken, Peppers, Onions, and Mushrooms with Marsala Wine

Chicken, Peppers, Onions, and Mushrooms with Marsala Wine Recipe
Photo: Bob Esparza; Styling: Cindy Barr
"This quick, easy sautéed dish is delicious with a Greek salad." –Dessie DeVito, Waltham, MA

Yield:

4 servings (serving size: 1 3/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 295
Caloriesfromfat 28 %
Fat 9.2 g
Satfat 1.6 g
Monofat 5.4 g
Polyfat 1.3 g
Protein 41.8 g
Carbohydrate 8.9 g
Fiber 1.8 g
Cholesterol 99 mg
Iron 1.8 mg
Sodium 411 mg
Calcium 33 mg

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

Preparation

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.

Dessie DeVito, Waltham, Massachusetts,

Cooking Light

May 2007
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