Entrée – Poultry Chicken with Roasted Peppers and Capers

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1.79 out of 5 (14 ratings)

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


  1. Spray a medium skillet with nonstick cooking spray. Over medium-high heat, brown the chicken breasts on both sides.
  2. 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.
  3. 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.
  4. To serve, place the cooked chicken breast atop couscous on a plate and spoon the sauce over the chicken.

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