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Pollo al Marsala con peperoni rossi:
Chicken breasts with Marsala and Red Peppers

Although the fortified wine Marsala comes straight from Sicily, it is used a lot in Florentine cooking. Similar to Sherry, Madeira and Port, Marsala is usually divided into three types: oro (golden), ambra (amber) and rubino (ruby). There are both sweet and dry versions, aged for a minimum of one year to as long as six or seven. You canít miss with the delicious combination of Marsala and red peppers in this quick recipe.

Servings: 6


  • 6 boneless, skinless chicken breast halves
  • ½ cup flour - for dredging
  • 2 Tbsp. extra-virgin olive oil
  • salt and freshly ground pepper
  • 1 red bell pepper, thinly sliced length-wise
  • 1 cup Marsala
  • about ½ cup water
  • chopped parsley for garnish
  1. Butterfly the chicken breasts by carefully cutting them open horizontally. Flour each on both sides.
  2. In a large pan, brown the chicken breasts in olive oil. Lightly salt and pepper each side. Remove chicken breasts, and set aside.
  3. 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.
  4. 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.

Buon appetito!

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