Chicken Bell Peppers Onions And Mushrooms With Marsala Recipes

CHICKEN BELL PEPPERS ONIONS AND MUSHROOMS WITH MARSALA

Steps:

• 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.

CHICKEN MARSALA AND MUSHROOMS

Steps:

• Heat 1 tablespoon of the oil in a medium-size skillet set over high heat. Sprinkle the chicken pieces with salt and pepper to taste and dredge in flour. Place 2 of the chicken pieces in the pan and cook until nicely browned, about 2 minutes per side. Add another tablespoon of oil and the remaining chicken pieces. As chicken is cooked, set aside on a plate and loosely tent with foil to keep it warm.
• Heat the remaining tablespoon of oil in the skillet, add the mushrooms and shallot and cook until the mushrooms are tender and beginning to brown. Add the Marsala wine and cook until reduced by half. Stir in the veal glaze or stock and heat for 1 minute.
• Remove from heat and swirl in the butter until melted. Transfer the chicken to a serving platter and pour the sauce from the skillet over the chicken. Garnish with chervil or parsley and serve.