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Chicken, Peppers, Onions, and Mushrooms with Marsala Wine

Photo: Bob Esparza; Styling: Cindy Barr
Yield 4 servings (serving size: 1 3/4 cups)
"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

Nutrition 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

How to Make It

  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.