Chicken Marsala with Peppers

Ingredients And Procedures

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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