| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 1 | Servings | |
INGREDIENTS
| 3 | md | Chicken breast filets |
| 1/2 | c | Chicken broth |
| 2 | ts | Cornstarch |
| 1 | ts | Lemon juice |
| 1/4 | ts | Crushed oregano |
| 1/4 | ts | Crushed basil |
| 1/8 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | Clove garlic, minced | |
| 1 | tb | Oil |
| 1/4 | c | Sliced mushrooms |
| 1 | c | Red, yellow, and/or green |
| Bell pepper strips | ||
| 1/4 | c | Sliced green onions |
| 2 | tb | Dry Marsala |
INSTRUCTIONS
Cut chicken into thin strips; rinse and pat dry. Combine chicken broth, cornstarch, lemon juice, oregano, basil, salt and pepper in bowl; mix well. Stir-fry garlic in hot oil in large skillet over medium-high heat for 15 seconds. Add mushrooms, bell pepper, and green onions. Stir-fry for 2 to 3 minutes or until vegetables are tender-crisp. Remove with slotted spoon. Add chicken and additional oil if necessary. Stir-fry for 2 to 3 minutes or until tender; push chicken to 1 side of skillet. Pour chicken broth mixture into center. Cook until thickened, stirring constantly. Return vegetables to skillet. Cook until heated through. Stir in wine. Serve over pasta. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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