6 Chicken breast, 5-6 Oz.*
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 tbsp Lemon juice
1/2 tsp Dried oregano
1/2 tsp Dried basil
1 tsp Salt
Fresh ground black pepper
1 tbsp Cornstarch
1/4 cup Canned chicken broth
Hot cooked pasta, drained
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*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... There are many other recipes, but, this one is my favorite.. Len in Calif... FROM: LEN PADEN (BPNV19A)
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