Ingredients

The following ingredients have 4 Servings
  • 2 large boneless (skinless chicken breasts)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup all-purpose flour
  • 3 tablespoons extra virgin olive oil (divided)
  • 1 medium yellow onion (sliced)
  • 1 red bell pepper (sliced)
  • 3 cloves garlic (peeled and minced)
  • 1 cup Marsala wine
  • 1/2 cup water
  • Parsley for garnish (optional)

Instruction

  • Butterfly the chicken breasts into two pieces by slicing in half horizontally (holding your knife blade parallel to your cutting board). Season the four thin breast pieces with the salt and pepper. Dredge lightly in the flour.
  • Heat two tablespoons of the oil in a large pan over medium-high heat. Once the oil is barely smoking, add the chicken breasts and cook, undisturbed, for 90 seconds. Turn the breasts and cook for another 90 seconds. Remove the chicken breasts and set aside.
  • Add the remaining tablespoon of olive oil to the pan, followed by the onions and peppers. Saute for 3 minutes. Add the garlic and cook for another 30 seconds.
  • Pour the Marsala and water into the pan. Return the browned chicken pieces to the pan, cover, and turn the heat down to medium. Cook for 6-8 minutes, until chicken is cooked through. Garnish with parsley if desired.