| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Chicken, Main dish, French |
6 |
Servings |
INGREDIENTS
|
|
Olive oil as needed |
| 1 1/2 |
c |
Marsala Wine |
| 1 1/2 |
c |
Thinly sliced fresh mushroom |
| 1 |
c |
Juliened sweet red pepper |
| 1 |
c |
Juliened sweet yellow pepper |
| 1/2 |
c |
Sliced green onions |
| 2 |
|
Cloves garlic; minced |
| 2 3/4 |
c |
Canned chicken broth |
| 1 |
tb |
Lemon juice |
| 1/2 |
tb |
Dried oregano |
| 1/2 |
tb |
Dried basil |
| 1 |
tb |
Salt |
|
|
Fresh ground black pepper to |
| 1 |
tb |
Cornstarch |
| 1/4 |
c |
Canned chicken broth |
| 1 |
|
Hot cooked pasta, drained |
|
|
Len in Calif… FROM: LEN PADEN (BPNV19A) |
INSTRUCTIONS
5-6 oz chicken breast halves 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..
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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