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Photo of Chicken marsala with capers by WW

Chicken marsala with capers

Total Time
30 min
10 min
20 min
Chargrilled capsicum, sweet onion, salty capers and rich marsala sauce – this dish is a true taste of the Mediterranean.


Skinless chicken breast

450 g, (buy 500g, fat trimmed)

Red capsicum

2 medium, cut into quarters

Plain flour

2 tbs

Olive oil

1 tbs

Brown onion

1 medium, thinly sliced


2 clove(s), finely chopped


½ cup(s), (marsala wine)

Chicken stock

½ cup(s), (125ml) salt reduced

Capers, rinsed, drained

1 tbs


  1. Preheat grill on high. Place the capsicum, skin-side up, on a baking tray under grill. Cook for 5 minutes or until the capsicum skin blackens and blisters. Transfer to a heatproof bowl and cover with plastic wrap. Set aside for 5 minutes. Peel and thinly slice. Set aside.
  2. Meanwhile, using a large sharp knife, slice chicken diagonally into 2cm-thick slices. Place between 2 sheets of plastic wrap and gently pound with a rolling pin until 1cm thick. Place flour on a plate. Season with salt and pepper. Dip chicken in flour to lightly coat.
  3. Heat the oil in a large frying pan over high heat. Cook chicken, in 2 batches, for 2 minutes each side or until golden. Transfer to a bowl.
  4. Add the onion and garlic to the pan and cook, stirring, for 5 minutes or until the onion softens. Add the marsala and bring to the boil. Cook, stirring, for 2 minutes or until reduced by half. Add the stock and bring to the boil. Add the chicken, capers and capsicum. Cook, turning the chicken, for 2 minutes or until the sauce thickens and the chicken is cooked through. Season with salt and pepper.


SERVING SUGGESTION: Enjoy with 100g baby rocket leaves and 200g mixed medley cherry tomatoes, thinly sliced, drizzled with a little balsamic vinegar.