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Chicken Marsala *** (Bpnv19a)

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      Title: CHICKEN MARSALA  *** (BPNV19A)
 Categories: Chicken, Main dish, French
      Yield: 6 Servings
 
      1 x  Olive oil as needed
  1 1/2 c  Marsala Wine
  1 1/2 c  Thinly sliced fresh mushroom
      1 c  Juliened sweet red pepper
      1 c  Juliened sweet yellow pepper
    1/2 c  Sliced green onions
      2 ea Cloves garlic; minced
  2 3/4 c  Canned chicken broth
      1 tb Lemon juice
    1/2 tb Dried oregano
    1/2 tb Dried basil
      1 tb Salt
      1 x  Fresh ground black pepper to
      1 tb Cornstarch
    1/4 c  Canned chicken broth
      1 ea Hot cooked pasta, drained
 
  5-6     oz chicken breast halves 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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