Recipe - Lorianne Crooks Chicken Marsala

3 md Chicken breast filets
One half cup Chicken broth
2 teaspoon Cornstarch
1 teaspoon Lemon juice
One fourth teaspoon Crushed oregano
One fourth teaspoon Crushed basil
1/8 teaspoon Salt
One fourth teaspoon Pepper
1 Clove garlic, minced
1 tablespoon Oil
One fourth cup Sliced mushrooms
1 cup Red, yellow, and/or green
Bell pepper strips
One fourth cup Sliced green onions
2 tablespoon Dry Marsala

Cut chicken into thin strips; rinse and pat dry. Combine chicken
broth, cornstarch, lemon juice, oregano, basil, salt and pepper in
bowl; mix well. Stirfry garlic in hot oil in large skillet over
mediumhigh heat for 15 seconds. Add mushrooms, bell pepper, and
green onions. Stirfry for 2 to 3 minutes or until vegetables are
tendercrisp. Remove with slotted spoon. Add chicken and additional
oil if necessary. Stirfry for 2 to 3 minutes or until tender; push
chicken to 1 side of skillet. Pour chicken broth mixture into center.
Cook until thickened, stirring constantly. Return vegetables to
skillet. Cook until heated through. Stir in wine. Serve over pasta.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip