Pollo al Marsala con Peperoni Rossi
Chicken Breasts with Marsala and Red Peppers
6 boneless, skinless chicken breasts halves
½ cup flour – for dredging
2 Tbsp. extra-virgin olive oil
Salt and freshly ground pepper
1 red bell pepper, thinly slices length-wise
1 cup Marsala
About ½ cup water
Chopped parsley for garnish
Butterfly the chicken breasts by carefully cutting them open horizontally. Flour on both sides.
In a large pan, brown the chicken breasts in olive oil. Lightly salt and pepper each side. Remove chicken breasts, and set aside.
Add sliced red peppers to the pan and sauté on high heat 2-3 minutes until lightly browned. Return chicken to pan and add Marsala and water.
Cover the pan and cook until juices run clear, not pink, when chicken is pierced with a fork (6-8 minutes). Serve garnished with chopped parsley.