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.
- 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
- Butterfly the chicken breasts by carefully cutting them open horizontally. Flour each 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.