Although my dad had been a professional chef when he and my mother married, he didn't work in that field while we were growing up. He cooked at home sometimes, but not as much as my mother, so we grew up thinking she was the real talent in the kitchen.

Truth is, they were both terrific cooks. The recipe I'm sharing here today comes from my dad, and it's one I first had when he put it on the menu at a restaurant where he worked before he retired. I loved it and I've made it ever since.

It's easy and tasty. My husband enjoys it as well, although he's not a big fan of vinegar. The peppers include a sweetener, either sugar or corn syrup, when packed, and it's just enough to enhance the flavor of the vinegar without making it too tart.

Chicken Murphy

2 pounds boneless, skinless chicken breasts, sliced into strips

2 cloves garlic, chopped

2-3 tablespoons cooking oil

1 medium jar of red or green sweet peppers in vinegar, cut into strips

1 can sliced button mushrooms, drained

1/2 cup marsala wine

1 teaspoon oregano

Drain the peppers but reserve the vinegar.

Heat oil in a large frying pan. When hot, sauté chicken with garlic over medium heat, about two or three minutes on each side. Do not burn garlic. Remove chicken from the pan and add peppers and sauté for a few minutes, then add mushrooms, marsala wine, oregano and about to 1/2 cup of the reserved vinegar so that there is enough liquid to finish cooking the chicken.

Return chicken to the pan and simmer for about 15 minutes until chicken is cooked through and liquid has reduced.

Serve over rice or pasta.