Bright red peppers and robust wine make this simple Tuscan Chicken Marsala both colorful and tasty!
Doesn’t “marsala” sound so darn fancy? There’s just something about it that makes me want to actually set the table and insist we eat in the dining room like civilized adults. Not that eating in front of the TV isn’t awesome… but I feel a little guilty about doing it ALL the time.
I’m hopeful that once we move to the new house, and we actually have a dining table that isn’t covered in photography equipment, we’ll start eating at a real table with real chairs and maybe I’ll even put out real napkins every once in a while.
It’s a nice fantasy, isn’t it?
Most people fantasize about fabulous wealth or bronze-skinned pool boys, but I like to daydream about having dinner. At a table.
Well, that’s probably enough weird “fantasy” talk for today, so let’s move on to food, shall we?
For this recipe, you’ll need to pick up some Marsala wine. I usually find it in the fortified wine section of my grocery store (near the Port, Vermouth, etc.), but if you absolutely can’t find it you can substitute Madeira wine.
If you can’t find either of those, use equal parts dry sherry and sweet vermouth. It won’t taste exactly the same, but it’s close enough and it still tastes fabulous.
As with probably 80% of the things I cook, I used my favorite cast iron pan to put this together. Other than a sharp knife and a lid for said pan, you don’t need any special equipment to make this dish!
I highly recommend making a loaf of my Honey Herb French Bread to go with this dinner – the husband said “hey, that bread was better than I thought it was going to be.” If that’s not a ringing endorsement, then I don’t know what is.
But seriously, the bread is delicious. Go make it.
Here’s the Recipe!
30 Minute Tuscan Chicken Marsala Recipe
- 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
- 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.
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