How to Make Easy Chicken Marsala
Step #1: Butterfly the chicken breasts into two pieces by slicing them in half horizontally (holding your knife blade parallel to your cutting board). Season the four thin breast pieces with salt and pepper. Dredge them lightly in flour. Step #2: Heat two tablespoons of oil in a large pan over medium-high heat. Once the oil is barely smoking, add the chicken breasts and cook, undisturbed, for 90 seconds. Turn the breasts and cook for another 90 seconds. Remove the chicken breasts and set them aside. Step #3: Add the remaining tablespoon of olive oil to the pan, followed by the onions and peppers. Sauté for 3 minutes. Add the garlic and cook for another 30 seconds. Step #4: Pour the Marsala and water into the pan. Return the browned chicken pieces to the pan, cover, and reduce the heat to medium. Cook for 6-8 minutes, until the chicken is cooked through. Garnish with parsley or fresh thyme if desired. To reheat, thaw overnight in the fridge if frozen, then warm it gently in a pan over medium heat until heated through.
