 |
6eachicken breast, 5-6 oz.*
1xolive oil, as needed
1/2cmarsala wine
1/2cmushrooms, thinly sliced, fresh
1csweet red pepper, juliened
1csweet yellow pepper, juliened
1/2cgreen onions, sliced**
2eacloves garlic, minced
3/4ccanned chicken broth
1tblemon juice
2tsoregano, dried
2tsbasil, dried
1tssalt
1xpepper, freshly ground
1tbcornstarch
1/4ccanned chicken broth
1xhot cooked pasta, drained
Directions:
* Skinned & boned **(both white and green part) Cut chicken into strips; set aside. Add olive oil to a Dutch oven; place overmedium-high heat until hot. Add chicken strips, and saute untiltender. Remove and set aside. Add wine to Dutch oven, and bring to aboil. Pour over chicken. Add more olive oil to Dutch oven; heatuntil 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 Dutchoven. Return to a boil and boil for 1 minute, stirring constantly.Serve over hot cooked pasta with green salad and plenty of sour doughbread or garlic bread.
|
