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How To make Chicken Marsala with Peppers

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Ingredients
6
each
chicken breast, 5-6 oz.*
1

olive oil, as needed
1/2
cup
marsala wine
1/2
cup
mushrooms, thinly sliced, fresh
1
cup
sweet red pepper, juliened
1
cup
sweet yellow pepper, juliened
1/2
cup
green onions, sliced**
2
each
cloves garlic, minced
3/4
cup
canned chicken broth
1
tablespoon
lemon juice
2
teaspoon
oregano, dried
2
teaspoon
basil, dried
1
teaspoon
salt 1 x pepper, freshly ground
1
tablespoon
cornstarch
1/4
cup
canned chicken broth
1

hot 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 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.
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.
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.

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