Recipe Details

Summary

Name: Chicken Marsala with Peppers

Category: Main Dish

Ingredients and Directions

6 each chicken breast, 5-6 oz.*

1 olive oil, as needed

1/2 cup marsala wine

1/2 cup mushrooms, thinly sliced, fresh

1 cup sweet red pepper, juliened

1 cup sweet yellow pepper, juliened

1/2 cup green onions, sliced**

2 each cloves garlic, minced

3/4 cup canned chicken broth

1 tablespoon lemon juice

2 teaspoon oregano, dried

2 teaspoon basil, dried

1 teaspoon salt 1 x pepper, freshly ground

1 tablespoon cornstarch

1/4 cup canned chicken broth

1 hot cooked pasta, drained

* Skinned & boned **(both white and green part) 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. 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. 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.