Chicken Marsala W/ Pepperschicken, french, main dish 6 chicken breast; 5-6 oz.* 1 olive oil as needed 1 1/2 cup marsala win 1 1/2 cup fresh mushrooms; thinly slic 1 cup sweet red pepper; juliened 1 cup sweet yellow pepper; juliene 1/2 cup green onions; sliced** 2 cloves garlic; minced 2 3/4 cup canned chicken broth 1 tablespoon lemon juice 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 teaspoon salt 1 fresh ground black pepper 1 tablespoon cornstarch 1/4 cup canned chicken broth 1 hot cooked pasta; drained *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. |
