Marge Perry Newsday columnist Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition. In her long-standing capacity as a Newsday columnist, Contributing Editor for Cooking Light, author of the blog A Sweet and Savory Life, restaurant critic, recent columnist for several leading magazines (Better Homes & Gardens, Prevention); regular contributor to many magazines, (including Self, More, Coastal Living, and Relish) and frequent guest on television and radio, Perry is an accessible and authoritative guide for anyone who cooks, eats and travels.

In addition to Dinner Tonight, the cookbook based on her daily Newsday column, Ms. Perry has contributed recipes and text to nearly 20 other food and nutrition books. Her articles have been syndicated internationally in magazines and books, and her recipes have appeared on the Television Food Network and numerous television news segments.

Perry teaches cooking and food writing at the Institute of Culinary Education in New York City, food writing at mediabistro.com, and is a guest lecturer at the culinary management graduate school at New York University. Her extensive involvement with the food industry ranges from writing and reporting about cooking and nutrition, chefs, restaurants, growers, producers and manufacturers; restaurant reviewing; menu consulting; consumer trend analysis; and volunteering to bring food and cooking/nutrition know-how to those in need. She is the recipient of numerous awards, including the Libby Hillman Award for Culinary Excellence and the Food Writers’ Symposium scholarship and the Association of Food Journalists Award for Best Food Essay for an ode to her mother and strawberry-frosted cupcakes.

Show More

Skillet Basil Chicken with Peppers, Onion and Sun-Dried Tomatoes

1 pound boneless, skinless chicken breast halves, cut in 2-inch-by-1/2-inch thick slices

1 tablespoon all-purpose flour

1 tablespoon balsamic vinegar

3/4 teaspoon salt, divided

1/8 teaspoon cayenne pepper

3 tablespoons extra-virgin olive oil, divided

advertisement | advertise on newsday

3 medium onions, thinly sliced (about 3 ½ cups)

8 garlic cloves, sliced

1 medium orange or red bell pepper, sliced

1/3 cup oil packed sun-dried tomatoes, sliced

1/3 cup fresh basil, thinly sliced

1. Toss the chicken with the flour, vinegar, 1/2 teaspoon of the salt and cayenne pepper.

2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add half the chicken and cook, turning once, 3 minutes, until browned and almost cooked through. Transfer to a plate and add the remaining chicken to the skillet and repeat.

3. Add the remaining 2 tablespoons of the oil to the skillet and stir in the onions. Cook, stirring occasionally, until slightly softened, 5 minutes. Add the garlic and cook 2 minutes. Stir in the bell pepper and cook 2 minutes longer. Add the reserved chicken and sun-dried tomatoes; cook until heated through, 1 minute. Remove from the heat and stir in the basil and remaining 1/4 teaspoon salt. Makes 4 servings.

Nutritional analysis for each serving: 317 calories, 26 g protein, 22 g carbohydrates, 4 g fiber, 15 g fat, 3 g saturated fat, 523 mg sodium

------

advertisement | advertise on newsday

Greek-Flavored Chicken

4 4-ounce boneless chicken breasts, pounded to ¼-inch thickness

1/2 teaspoon salt

1/4 teaspoon dried oregano

1/4 teaspoon black pepper

advertisement | advertise on newsday

2 tablespoons olive oil, divided

2 medium red onions, chopped (about 2 cups)

3 garlic cloves, minced

2 plum tomatoes, chopped in ½-inch pieces

1 teaspoon red wine vinegar

1/4 cup pitted calamata olives, coarsely chopped

1/3 cup crumbled feta

1/4 cup parsley, chopped

1. Season the chicken with the salt, oregano and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add the chicken and cook until the underside is browned, about 4 minutes. Turn and cook until an instant-read meat thermometer registers 160 degrees, about 4 more minutes. Transfer to a plate and drape loosely.

2. Add the remaining 1 tablespoon olive oil to the skillet; stir in the onion and garlic and cook, stirring occasionally, until the onion is softened, about 4-5 minutes. Stir in the tomato and vinegar and cook, stirring often, until the tomatoes are soft, about 3 minutes. Stir in the olives and return the chicken to the pan, turning once, to warm through for about 2 minutes.

3. Transfer the chicken to plates and top with the cooked mixture; sprinkle with the feta and parsley. Makes 4 servings

Nutritional analysis for each serving: 285 calories, 26 g protein, 12 g carbohydrates, 3 g fiber, 15 g fat, 4 g saturated fat, 654 mg sodium

------

Chicken Marsala

4 4-ounce chicken breasts, pounded to ¼-inch thick

3/4 teaspoon salt, divided

1/4 teaspoon black pepper, divided

2 tablespoons olive oil, divided

12 ounces sliced mushrooms

1 shallot, finely chopped

2 garlic cloves, minced

1/2 cup Marsala

1/2 cup low sodium chicken broth

1/4 cup parsley, chopped

1. Season the chicken with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium high. Add the chicken and cook until browned on the underside, about 4 minutes. Turn and cook until an instant-read thermometer registers 160 degrees, about another 4 minutes. Transfer to a plate and drape loosely.

2. Heat the remaining 1 tablespoon of olive oil in the skillet; add the mushrooms, remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper and cook until the mushrooms just begin to brown, about 3 minutes. Stir in the shallots and garlic and cook, stirring, about 2 minutes until slightly softened. Add the Marsala and broth and cook, stirring, until the liquid begins to thicken, about 1 minute. Return the chicken to the skillet and cook, turning once to warm through, about 2 minutes. Just before serving, sprinkle with the parsley.

Makes 4 servings.

Nutritional analysis for each serving: 260 calories, 26 g protein, 9 g carbohydrates, 1 g fiber, 10 g fat, 2 g saturated fat, 509 mg sodium

TIP: Store-prepared, thin-sliced chicken breasts are thinner than 1/4-inch; they are less meaty and will cook much faster than the directions in the recipes below.