Chicken Marsala PoBoy

1 T olive oil
2 leftover cooked chicken breasts, sliced to form 4 cutlets
¼ red bell pepper, seeded & sliced thin
¼ onion, sliced thin
1 tsp minced garlic
1 T Tomato paste
Dash of oregano
½ c Marsala wine
½ c diced tomatoes
¼ tsp dried basil
Dash of red pepper flakes
PoBoy or Hoagie rolls

Heat oil in skillet, add pepper, onion & garlic and sauté for 4 minutes. Add tomato paste & oregano, cooking for 2-3 minutes more. Deglaze pan with Marsala. Stir in tomatoes & pepper flakes, simmer for about 10 minutes. Add chicken back into skillet, stirring to coat thoroughly. Cook for 10-15 minutes or until sauce has thickened. Add basil.  Serve 2 thin cutlets & onion mixture on toasted rolls.

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