Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 6 \N | Chicken breast; 5-6 Oz.* |
| \N \N | 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 \N | Cloves garlic; minced |
| 2¾ cup | Canned chicken broth |
| 1 tablespoon | Lemon juice |
| ½ teaspoon | Dried oregano |
| ½ teaspoon | Dried basil |
| 1 teaspoon | Salt |
| \N \N | Fresh ground black pepper |
| 1 tablespoon | Cornstarch |
| ¼ cup | Canned chicken broth |
| \N \N | Hot cooked pasta; drained |
| \N \N | Len in Calif... FROM: LEN PADEN (BPNV19A) |
*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..