Tuscany is famous for many things, its medieval towns, the leaning tower of Pisa, Chianti and its stunning countryside come to mind. Like most Italian regions, Tuscany also has a very distinct local cuisine. Simplicity is the name of the game when it comes to Tuscan food. One of the most famous dishes is Ribollita, a hearty Tuscan soup enjoyed in Autumn and Winter times. The name means “reboiled” as it is normally made from leftover minestrone soup. You then add chunky bread, cannellini beans and vegetables. Simple but delicious.
We visited Tuscany last June and frequented all the family run trattorias we could find. I had this Chicken with Marsala and red peppers (POLLO AL MARSALA CON PEPERONI ROSSI) dish in a small village overlooking the sun-baked Tuscan countryside. Again, it is a very simple recipe and again it is delicious. We were the only foreigners there which made the meal feel even more authentic. I ate the dish sitting outside whilst the church bells were ringing and little kids were running around playing. The scene could not have been more Italian.
Chicken with Marsala and red peppers recipe
INGREDIENTS: (Serves 6)
- 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.
We also added peas to our dish to bring some freshness.
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