Chicken Marsala W/ Peppers

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Servings: 6 servings Difficulty: Advanced
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Tender chicken strips simmered in a rich Marsala wine sauce with colorful peppers and mushrooms
Chicken Marsala W/ Peppers ** (Bpnv19 A recipe image
Chicken Marsala W/ Peppers ** (Bpnv19 A recipe image
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Chicken Marsala W/ Peppers

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 servings Calories: 1469.3

Description

This comforting dish transforms simple chicken breasts into a restaurant-quality meal using the deep, nutty flavors of Marsala wine. The chicken is cut into strips for quick cooking, ensuring it stays juicy and tender. It’s sautéed with garlic, fresh mushrooms, and vibrant julienned red and yellow peppers that add a sweet crunch. The sauce is built with chicken broth, dried herbs like oregano and basil, and a touch of lemon for brightness, then thickened to a glossy finish. Served over hot pasta, this recipe is perfect for a cozy weeknight dinner that feels special without requiring hours in the kitchen. It’s a reliable favorite that balances savory, slightly sweet, and herbal notes beautifully.

Ingredients

Directions

  1. Trim skin and bones from chicken breasts, then cut the meat into bite-sized strips. Set aside.
  2. Heat a generous amount of olive oil in a Dutch oven or large skillet over medium-high heat.
  3. Add chicken strips to the hot oil and sauté until cooked through and lightly browned.
  4. Remove chicken from the pan and set aside on a plate.
  5. Pour the Marsala wine into the same Dutch oven and bring to a boil, scraping up any browned bits from the bottom.
  6. Pour the hot wine mixture over the reserved chicken strips to marinate.
  7. Add a little more olive oil to the Dutch oven and heat over medium heat.
  8. Add sliced mushrooms, julienned red and yellow peppers, sliced green onions, minced garlic, salt, and pepper.
  9. Sauté vegetables until the mushrooms are tender and peppers are crisp-tender.
  10. Pour in 2 3/4 cups of chicken broth, lemon juice, dried oregano, and dried basil.
  11. Bring the vegetable mixture to a boil.
  12. Return the chicken strips and the Marsala wine marinade to the Dutch oven.
  13. In a small bowl, whisk together cornstarch and the remaining 1/4 cup chicken broth until smooth.
  14. Stir the cornstarch mixture into the simmering sauce in the Dutch oven.
  15. Continue to boil for 1 minute, stirring constantly, until the sauce thickens.
  16. Serve immediately over hot cooked pasta, garnished with fresh herbs if desired.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 1469.3kcal
% Daily Value *
Total Fat 65.8g102%
Saturated Fat 14.3g72%
Cholesterol 336.3mg113%
Sodium 5246.0mg219%
Total Carbohydrate 91.2g31%
Dietary Fiber 26.0g104%
Sugars 8.6g
Protein 135.1g271%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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