Title: Chicken Marsala with Peppers
Categories: Chicken, Main dish, French
Yield: 4 Servings

6 Chicken breast; 5-6 Oz.*
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 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
Fresh ground black pepper
1 tb Cornstarch
1/4 c Canned chicken broth
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)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini