One of the beauties of the rotisserie chicken, is its amazing versatility. You can shred the meat and use it for quick enchiladas, chop it for salads, or make something a little more sophisticated like chicken Marsala.

If you’ve never attempted chicken Marsala, you have to try my easy recipe. Now I admit, this isn’t as good as what you’d order in a restaurant, but it’s also on the table in 15 to 20 minutes so there isn’t as much time for the flavor to infuse, but it’s still delicious. For an at-home version using rotisserie chicken, it’s pretty impressive.

I’ve been tweaking this quick Marsala for a while and am finally happy with this dish.

This week, I am focusing on the chicken’s versatility.

I have insanely easy Southwest style stuffed bell peppers. I

Quick Chicken Marsala

2 tablespoons olive oil

2 tablespoons butter

Half a large red onion

1 tablespoon flour

8 ounces sliced mushrooms

1 cup chicken stock

1 garlic clove, chopped

1/8 teaspoon dried oregano

1/8 teaspoon Italian seasoning

2 rotisserie chicken breasts

2/3 cup Marsala wine

¼ cup heavy cream

Salt and pepper to taste

Couscous or rice for serving

Parsley or basil to garnish (optional)

Place onion in food processor and chop.

Heat oil and butter in a large skillet over medium heat. When hot, add the onion and cook for 4 minutes. Then add flour and mushrooms and cook another 5 minutes. Add salt and pepper to the vegetables as they cook.

While that cooks, remove chicken breasts from rotisserie chicken and cut into four pieces.

Add stock, garlic, oregano, Italian seasoning and chicken breasts and increase heat to medium-high. Cook 4 minutes until stock reduces and thickens. Add Marsala and heavy cream and cook 2 minutes. Serve over couscous or rice. If desired, garnish with fresh parsley or basil.

Serve over rice or couscous.