Chicken, Peppers, Onions, and Mushrooms with Marsala Wine

Photo: Bob Esparza; Styling: Cindy Barr


  • 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
  • (8-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster) 
  • 3 tablespoons Marsala wine


  1. 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. 
  2. 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.