Title: Chicken Marsala W/ Peppers
Categories: Chicken Entree French
Yield: 4 Servings
| 6 | | Chicken breast; 5-6 Oz.* |
| | | Olive oil as needed |
| 1 1/2 | c | Marsala Win |
| 1 1/2 | c | Fresh mushrooms; thinly slic |
| 1 | c | Sweet red pepper; juliened |
| 1 | c | Sweet yellow pepper; juliene |
| 1/2 | c | Green onions; sliced** |
| 2 | | Cloves garlic; minced |
| 2 3/4 | c | Canned chicken broth |
| 1 | tb | Lemon juice |
| 1/2 | ts | Dried oregano |
| 1/2 | ts | Dried basil |
| 1 | ts | Salt |
| | | Fresh ground black pepper |
| 1 | tb | Cornstarch |
| 1/4 | c | Canned chicken broth |
| | | Hot cooked pasta; drained |
*Skinned & boned **(both white and green part) 1. Cut chicken into strips;
set aside. Add olive oil to a Dutch oven; place over medium-high heat until
hot. Add chicken strips, and saute until tender. Remove and set aside. Add
wine to Dutch oven, and bring to a boil. Pour over chicken. 2. Add more
olive oil to Dutch oven; heat until hot. Add mushrooms and next 4
ingredients. Saute until tender. Add 2-3/4 cups chicken stock and next 5
ingredients. Bring to a boil. Add reserved chicken mixture and return to a
boil. 3. Combine cornstarch and 1/4 cup chicken stock. Stir into mixture in
Dutch oven. Return to a boil and boil for 1 minute, stirring constantly.
Serve over hot cooked pasta with green salad and plenty of sour dough
bread.................Or garlic bread.