i
n g r e d i e n t s :
- One
3 1/2lb chicken cut into 6 peices
- 1/2 cup all purpose flour
- 6 tablespoons olive oil
- 3/4lb mushrooms
- 2 green bell peppers, diced
- 1 onion, chopped
- 4 garlic cloves, chopped
- 1 teaspoon dried oregano
- 1 cup marniara
- 2/3 cup canned low-salt chicken broth
- 1/2 cup dry marsala wine
- 3 tablespoons capers
p
r e p a r a t i o n :
Season chicken with salt and pepper. Place flour in plastic bag.
Add chicken peices and toss to coat completely. Heat 3 tablespoons
olive oil in heavy large skillet over medium-high heat. Add chicken
peices to skillet and saute until brown-about 4 minutes per side.
Transfer chicken to plate. Pour fat from skillet. Add remaining
3 tablespoons olive oil to skillet. Add mushrooms, diced green
bell peppers, chopped onion, chopped garlic, and oregano. Saute
until onion is tender, about 10 minutes. Mix in marinara sauce,
chicken broth, marsala wine and capers. Return chicken pieces
to skillet and spoon sauce over chicken. Bring sauce to boil.
reduce heat to medium-low. Cover skillet and simmer until chicken
is tender, about 20 minutes.
