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Entrée – Poultry
Chicken with Roasted Peppers and Capers

This recipe was inspired by
Sara McCarthy, of San Mateo, CA (USA).

Yield: two portions


as needed nonstick cooking spray
2 each chicken breasts
1 c. Marsala wine
1/4 c. white wine vinegar
5 each pieces of roasted bell peppers, jarred, chopped
1 each clove of garlic, diced
3 Tbsp. capers
to taste salt
to taste pepper
1 c. chicken broth
1 c. couscous

Spray a medium skillet with nonstick cooking spray. Over medium-high heat, brown the chicken breasts on both sides.

Add the Marsala, vinegar, peppers, garlic, and capers. Reduce heat to low and cook for 20-30 minutes, or until chicken is cooked through.(Not much sauce mixture will be left.) Season to taste.

While chicken is cooking, bring chicken broth to boil in a small saucepan. Add couscous to broth. Stir, cover, and remove from the heat. Couscous will be ready when the broth has been absorbed. Fluff couscous with a fork before serving.

To serve, place the cooked chicken breast atop couscous on a plate and spoon the sauce over the chicken.