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10 minutes
30 minutes
40 minutes
- 1 tablespoon vegetable oil
- 4 skinless, boneless chicken breast halves - cut into bite size pieces
- 1 teaspoon Italian-style seasoning
- 1 teaspoon garlic powder
- 0.5 teaspoon dried sage
- 2 (14 ounce) cans stewed tomatoes, drained
- 2 tablespoons dry brown gravy mix
- 0.25 cup Marsala wine
- In a large skillet over medium high heat, sizzle chicken in oil until nicely browned, about 5 minutes. Sprinkle with Italian-style seasoning, garlic powder, and sage, then continue cooking for another 10 minutes until chicken is almost done and juices are clear.
- Cover the chicken with the tomatoes and their juice, then mix in the gravy and wine until well combined. Simmer over low heat for 20 minutes. Serve hot over cooked rice, if desired.
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