Chicken Marsala with Peppers Recipe
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| Ingredients | |||
| 6 | each | chicken breast, 5-6 oz.* | |
| 1 | olive oil, as needed | ||
| 1/2 | cup | marsala wine | |
| 1/2 | cup | mushrooms, thinly sliced, fresh | |
| 1 | cup | sweet red pepper, juliened | |
| 1 | cup | sweet yellow pepper, juliened | |
| 1/2 | cup | green onions, sliced** | |
| 2 | each | cloves garlic, minced | |
| 3/4 | cup | canned chicken broth | |
| 1 | tablespoon | lemon juice | |
| 2 | teaspoon | oregano, dried | |
| 2 | teaspoon | basil, dried | |
| 1 | teaspoon | salt 1 x pepper, freshly ground | |
| 1 | tablespoon | cornstarch | |
| 1/4 | cup | canned chicken broth | |
| 1 | hot cooked pasta, drained | ||
Directions: | |||
| * Skinned & boned **(both white and green part) 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. 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. 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. | |||