| 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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