Chicken marsala w/ peppers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Chicken breast; 5-6 Oz.* | |
| 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 | Cloves garlic; minced | |
| 2¾ | cup | Canned chicken broth |
| 1 | tablespoon | Lemon juice |
| ½ | teaspoon | Dried oregano |
| ½ | teaspoon | Dried basil |
| 1 | teaspoon | Salt |
| Fresh ground black pepper | ||
| 1 | tablespoon | Cornstarch |
| ¼ | cup | Canned chicken broth |
| Hot cooked pasta; drained | ||
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.