Chicken marsala *** (bpnv19a)

6 Servings

Ingredients

Quantity Ingredient
1 x Olive oil as needed
1½ cup Marsala Wine
1½ cup Thinly sliced fresh mushroom
1 cup Juliened sweet red pepper
1 cup Juliened sweet yellow pepper
½ cup Sliced green onions
2 eaches Cloves garlic; minced
2¾ cup Canned chicken broth
1 tablespoon Lemon juice
½ tablespoon Dried oregano
½ tablespoon Dried basil
1 tablespoon Salt
1 x Fresh ground black pepper to
1 tablespoon Cornstarch
¼ cup Canned chicken broth
1 each Hot cooked pasta, drained
Len in Calif... FROM: LEN PADEN (BPNV19A)

Directions

5-6 oz chicken breast halves 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 2-¾ cups chicken stock and next 5 ingredients. Bring to a boil. Add reserved chicken mixture and return to a boil. 3. Combine cornstarch and ¼ 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... There are many other recipes, but, this one is my favorite..

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