Side Pannel
Lorianne Crook's Chicken Marsala
Lorianne Crook's Chicken Marsala
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 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
Directions
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.
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.
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