CHICKEN MARSALA W/ PEPPERS ** (BPNV19A)

      Title: CHICKEN MARSALA W/ PEPPERS ** (BPNV19A)
  Categories: Chicken, Main dish, French
       Yield: 4 Servings
  
       6 ea Chicken breast; 5-6 Oz.*
       1 x  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 ea 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
       1 x  Fresh ground black pepper
       1 tb Cornstarch
     1/4 c  Canned chicken broth
       1 x  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)
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