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.