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Chicken Marsala with Peppers


Spice up your dinners with friends with this succulent chicken dish everyone will love!

Trans-fat Free


2 pounds chicken breasts
5-6 oz.*
1 x olive oil
as needed
½ cup marsala wine
½ cup mushrooms
thinly sliced, fresh
1 cup sweet red bell peppers
1 cup sweet yellow bell peppers
½ cup scallions, spring or green onions
2 cloves garlic
¾ cups chicken broth
canned or fresh
1 tablespoon lemon juice
2 teaspoons oregano
2 teaspoons basil
1 teaspoon salt
1 x black pepper
freshly ground
1 tablespoon cornstarch
¼ cup chicken broth
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 sauté 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. Sauté until tender. Add 2¾ cups chicken stock and next 5 ingredients. Bring to a boil. Add reserved chicken mixture and return to a boil. Combine cornstarch and ¼ 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 358g (12.6 oz)
Amount per Serving
Calories 48017% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 195mg 65%
Sodium 849mg 35%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 8%
Sugars g
Protein 150g
Vitamin A 27% Vitamin C 89%
Calcium 7% Iron 20%
* based on a 2,000 calorie diet How is this calculated?


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