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Chicken Marsala W/ Peppers ** (Bpnv19a)

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      Title: CHICKEN MARSALA W/ PEPPERS ** (BPNV19A)
 Categories: Chicken, Main dish, French
      Yield: 4 Servings
 
      6 ea Chicken breast; 5-6 Oz.*
      1 x  Olive oil as needed
  1 1/2 c  Marsala Win
  1 1/2 c  Fresh mushrooms; thinly slic
      1 c  Sweet red pepper; juliened
      1 c  Sweet yellow pepper; juliene
    1/2 c  Green onions; sliced**
      2 ea Cloves garlic; minced
  2 3/4 c  Canned chicken broth
      1 tb Lemon juice
    1/2 ts Dried oregano
    1/2 ts Dried basil
      1 ts Salt
      1 x  Fresh ground black pepper
      1 tb Cornstarch
    1/4 c  Canned chicken broth
      1 x  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...  There are many other
  recipes, but, this one is my favorite..
                             Len in Calif... FROM: LEN PADEN (BPNV19A)
 
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