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..