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1
In a large zip top plastic bag, combine flour, salt and pepper.
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2
Heat 3 tablespoons olive oil in a large, deep skillet on medium heat.
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3
Add chicken to the flour mixture 2 pieces at a time and shake to coat.
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4
Brown chicken in oil and drain on paper towels.
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5
Drain the pan and return to the heat.
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6
Stir in salsa, tomato sauce, mushrooms, onion slices, half the minced garlic, and oregano.
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7
Return chicken to the mixture in the pan and bring to a boil.
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8
Reduce heat to low, cover and simmer for 40 minutes.
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9
Add bell pepper and simmer, covered, for an additional 5-10 minutes or until chicken is fork-tender (temperature in the thigh should be 180 degrees F).
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10
While chicken is simmering, prepare the risotto: heat the remaining 2 tablespoons olive oil and butter in a large skillet.
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11
Saute the chopped onion and remaining minced garlic in the oil and butter for 3 minutes, until translucent.
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12
Add rice, stirring for about 2 minutes.
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13
Be careful not to let your rice or your onion and garlic burn.
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14
Stir in marsala.
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15
Continue cooking and stirring until liquid is absorbed.
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16
Gradually stir in the chicken broth, one cup at a time, cooking and stirring until liquid is absorbed before adding the next cup.
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17
Serve the chicken over a bed of risotto and top it with plenty of sauce and vegetables from the pan.
