Chicken marsala w/ peppers ** (bpnv19a)

4 Servings

Ingredients

Quantity Ingredient
6 eaches Chicken breast; 5-6 Oz.*
1 x Olive oil as needed
1½ cup Marsala Win
1½ cup Fresh mushrooms; thinly slic
1 cup Sweet red pepper; juliened
1 cup Sweet yellow pepper; juliene
½ cup Green onions; sliced**
2 eaches Cloves garlic; minced
2¾ cup Canned chicken broth
1 tablespoon Lemon juice
½ teaspoon Dried oregano
½ teaspoon Dried basil
1 teaspoon Salt
1 x Fresh ground black pepper
1 tablespoon Cornstarch
¼ cup Canned chicken broth
1 x Hot cooked pasta; drained
Len in Calif... FROM: LEN PADEN (BPNV19A)

Directions

*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 2-¾ 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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