Recipe - Chicken Marsala With Peppers

6 Chicken breast; 56 Oz.*
Olive oil as needed
1 One half cup Marsala Win
1 One half cup Fresh mushrooms; thinly slic
1 cup Sweet red pepper; juliened
1 cup Sweet yellow pepper; juliene
One half cup Green onions; cut or sliced up **
2 Cloves garlic; minced
2 Three fourths cup Canned chicken broth
1 tablespoon Lemon juice
One half teaspoon Dried oregano
One half teaspoon Dried basil
1 teaspoon Salt
Fresh ground black pepper
1 tablespoon Cornstarch
One fourth cup 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 mediumhigh 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 2Three fourths cups chicken stock and next 5
ingredients. Bring to a boil. Add reserved chicken mixture and return to a
boil. 3. Combine cornstarch and One fourth 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