"This quick, easy sautéed dish is delicious with a Greek salad." –Dessie DeVito, Waltham, MA
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
How to Make It
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.
A healthier version of Chicken Marsala. quick, easy and very tasty. I used chicken breasts since that is what I had thawed in the fridge. I pounded them thin and sliced thin. They worked just fine. Definately will make again.
This recipe was SO easy to make and really delicious. I went with half shiitake and half regular white mushrooms. Next time I may try cremini. I was a bit careless with the quantities since I was cutting it in half based upon how much chicken I had, but it still turned out great. I will definitely make this again and would consider it for a casual dinner party.
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