Chicken Marsala with Peppers recipe
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Chicken Recipes
French Recipes
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Pasta Recipes
 
Timings & Yeildings
Prepration :
Cooking :
Total :
Yeildings: 4servings
Direction and Ingredients
Amount Ingredient Preparation
2 pounds chicken breasts 5-6 oz.*
1 x olive oil as needed
1/2 cup marsala wine
1/2 cup mushrooms thinly sliced, fresh
1 cup red bell pepper juliened
1 cup yellow bell pepper juliened
1/2 cup green onions sliced**
2 cloves garlic minced
3/4 cups chicken stock canned or fresh
1 tablespoon lemon juice
2 teaspoons oregano dried
2 teaspoons basil dried
1 teaspoon salt
1 x pepper freshly ground
1 tablespoon cornstarch
1/4 cup chicken stock
1 x pasta hot, cooked, drained
 * Skinned & boned 

**(both white and green part)

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.

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.

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.

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