Title: Chicken marsala w/ peppers
 Categories: Chicken, Main dish, French
      Yield: 4 Servings
 
      6    Chicken breast; 5-6 Oz.*
           Olive oil as needed
  1 1/2 c  Marsala Win
  1 1/2 c  Fresh mushrooms; thinly slic
      1 c  Sweet red pepper; juliened
      1 c  Sweet yellow pepper; juliene
    1/2 c  Green onions; sliced**
      2    Cloves garlic; minced
  2 3/4 c  Canned chicken broth
      1 tb Lemon juice
    1/2 ts Dried oregano
    1/2 ts Dried basil
      1 ts Salt
           Fresh ground black pepper
      1 tb Cornstarch
    1/4 c  Canned chicken broth
           Hot cooked pasta; drained
 
  *Skinned & boned **(both white and green part) 1. 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. 2. 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. 3. 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.