Chicken Marsala with Peppers

Name: Chicken Marsala with Peppers
Yield: 4
Cuisine: French
Ingredients: chicken breasts; olive oil; marsala wine; mushrooms; sweet red bell peppers; sweet yellow bell peppers; scallions, spring or green onions; garlic; chicken broth; lemon juice; oregano; basil; salt; black pepper; cornstarch; chicken broth; pasta

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

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
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 juliened
1	cup	sweet yellow bell peppers juliened	*
½	cup	scallions, spring or green onions sliced**
2	cloves	garlic minced
¾	cups	chicken broth canned or fresh
1	tablespoon	lemon juice
2	teaspoons	oregano dried
2	teaspoons	basil dried	*
1	teaspoon	salt
1	x	black pepper freshly ground	*
1	tablespoon	cornstarch
¼	cup	chicken broth
1	x	pasta hot, cooked, drained	*

Ingredients

Amount	Measure	Ingredient	Features
907.2	g	chicken breasts 5-6 oz.*
1	x	olive oil as needed	*
118	ml	marsala wine	*
118	ml	mushrooms thinly sliced, fresh
237	ml	sweet red bell peppers juliened
237	ml	sweet yellow bell peppers juliened	*
118	ml	scallions, spring or green onions sliced**
2	cloves	garlic minced
177	ml	chicken broth canned or fresh
15	ml	lemon juice
1E+1	ml	oregano dried
1E+1	ml	basil dried	*
5	ml	salt
1	x	black pepper freshly ground	*
15	ml	cornstarch
59	ml	chicken broth
1	x	pasta hot, cooked, drained	*

Directions

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.