Chicken Marsala With Peppers

Recipe Ingredients

6		Chicken breast - 5-6 oz.*
		Olive oil as needed
1 1/2 cups	355ml	Marsala win
1 1/2 cups	355ml	Fresh mushrooms - thinly sliced
1 cup	237ml	Sweet red pepper - julienne
1 cup	237ml	Sweet yellow pepper - julienne
1/2 cup	31g / 1.1oz	Green onions - sliced**
2		Garlic - minced
2 3/4 cups	651ml	Canned chicken broth
1 tablespoon	15ml	Lemon juice
1/2 teaspoon	2.5ml	Dried oregano
1/2 teaspoon	2.5ml	Dried basil
1 teaspoon	5ml	Salt
		Fresh ground black pepper
1 tablespoon	15ml	Cornstarch
1/4 cup	59ml	Canned chicken broth
		Hot cooked pasta - drained

Recipe Instructions

*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 2-3/4 cups chicken stock and next 5 ingredients. Bring to a boil.

Add reserved chicken mixture and return to a boil. 3. 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.

Source:
Cooking Light, May 1995, page 124

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