Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

"This quick, easy sautéed dish is delicious with a Greek salad." –Dessie DeVito, Waltham, MA

Dessie DeVito, Waltham, Massachusetts
Recipe by Cooking Light May 2007

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Credit: Bob Esparza; Styling: Cindy Barr

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

295 calories; calories from fat 28%; fat 9.2g; saturated fat 1.6g; mono fat 5.4g; poly fat 1.3g; protein 41.8g; carbohydrates 8.9g; fiber 1.8g; cholesterol 99mg; iron 1.8mg; sodium 411mg; calcium 33mg.
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