Recipe: Chicken Marsala with Peppers

Chicken Marsala with Peppers
rec.food.cooking/Billy (wstoneman)/2002
Yield: 4 servings

6 chicken breast
olive oil as needed
1 1/2 cups Marsala wine
1 1/2 cups mushrooms, sliced
1 cup sweet red pepper, sliced
1 cup sweet yellow pepper, sliced
1/2 cup scallions, chopped
2 cloves garlic; minced
2 3/4 cups chicken broth
1 tbsp lemon juice
1/2 tsp oregano
1/2 tsp basil
salt and pepper, to taste
1 tbsp cornstarch
1/4 cup chicken broth
hot cooked pasta, drained

Cut chicken into strips. Add olive oil to a Dutch oven and place over medium-high heat until hot. Add chicken strips, and saute until tender. Remove and set aside.

Add more olive oil to Dutch oven and heat until hot but not smoking. Add mushrooms, red pepper, yellow pepper, scallions and garlic. Saute until tender.

Return chicken to pan and add Marsala Wine, chicken broth, lemon juice, oregano and basil. Simmer for 10 minutes.

Combine 1 tablespoon cornstarch and 1/4 cup chicken stock and stir until smooth. Add to Dutch oven and heat until thickened. Serve with prepared pasta.