Lorianne crook's chicken marsala
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Chicken breast filets |
| ½ | cup | Chicken broth |
| 2 | teaspoons | Cornstarch |
| 1 | teaspoon | Lemon juice |
| ¼ | teaspoon | Crushed oregano |
| ¼ | teaspoon | Crushed basil |
| ⅛ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | Clove garlic, minced | |
| 1 | tablespoon | Oil |
| ¼ | cup | Sliced mushrooms |
| 1 | cup | Red, yellow, and/or green |
| Bell pepper strips | ||
| ¼ | cup | Sliced green onions |
| 2 | tablespoons | Dry Marsala |
Directions
Cut chicken into thin strips; rinse and pat dry. Combine chicken broth, cornstarch, lemon juice, oregano, basil, salt and pepper in bowl; mix well. Stir-fry garlic in hot oil in large skillet over medium-high heat for 15 seconds. Add mushrooms, bell pepper, and green onions. Stir-fry for 2 to 3 minutes or until vegetables are tender-crisp. Remove with slotted spoon. Add chicken and additional oil if necessary. Stir-fry for 2 to 3 minutes or until tender; push chicken to 1 side of skillet. Pour chicken broth mixture into center.
Cook until thickened, stirring constantly. Return vegetables to skillet. Cook until heated through. Stir in wine. Serve over pasta.
File