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.