Chicken, Peppers, Onions, and Mushrooms with Marsala Wine

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

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Nutritional Information

Amount per serving
  • Calories: 295
  • Calories from fat: 28%
  • Fat: 9.2g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 1.3g
  • Protein: 41.8g
  • Carbohydrate: 8.9g
  • Fiber: 1.8g
  • Cholesterol: 99mg
  • Iron: 1.8mg
  • Sodium: 411mg
  • Calcium: 33mg

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

  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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