Chicken, Peppers, Onions, and Mushrooms with Marsala Wine

This wants to be good. It really does. The onions, peppers and mushrooms were really flavorful, but the chicken was bland. It seems D's and my palates are off whenever we have something sauteed in wine. D uses wine to give depth to whatever sauce, so when the wine is the sauce, we feel the meat is on the flavorless side. However, I ate the peppers, onions and mushrooms with zest.

We had with rice. Not sure about having again. It also needed more salt.

Chicken, Peppers, Onions, and Mushrooms with Marsala Wine

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

YIELD: 4 servings (serving size: 1 3/4 cups)
COURSE: Main Dishes

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
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.

Nutritional Information
Calories: 295; 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


Cooking Light MAY 2007