Ingredients
6 each chicken breast, 5-6 oz.*
1 olive oil as needed
1 1/2 cup marsala win
1 1/2 cup fresh mushrooms, thinly slic
1 cup sweet red pepper, juliened
1 cup sweet yellow pepper, juliene
1/2 cup green onions, sliced**
2 each cloves garlic, minced
2 3/4 cup canned chicken broth
1 tbsp lemon juice
1/2 tsp dried oregano
1/2 tsp dried basil
1 tsp salt
1 fresh ground black pepper
1 tbsp cornstarch
1/4 cup canned chicken broth
1 hot cooked pasta, drained
Directions
*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... There are many other
recipes, but, this one is my favorite..
Len in Calif... FROM: LEN PADEN (BPNV19A)
Servings: 4 servings
Chicken Marsala W/ Peppers ** (Bpnv19a) Recipe brought to you by Recipe Ideas
Categories: Chicken; Dutch Oven; Poultry; Vegetable
The History of Recipes
It is actually possible to track the history of recipes back into the far past, certainly as far as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, generally, these early cook books were just primitive hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to historians is a collection of stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. As we move into Roman times 25BC a man called Apicius created a number of scripts detailing recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals were split into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. Aspicius also recounts how the ancient chefs used many different aromatic flavors, including some that we all recognise for example bay, rue and asafoetida. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from middle-east cuisine, including spices like basil and coriander. These new spices and herbs created an eruption in publications on food, many of which are now in private cookery archives. During the following few centuries, the rich families of the West competed to lay on the most extravagent banquests, and because of this the best chefs and their recipe collections were greatly in demand. Even so, it wasn`t until the 19th century that fine cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, trying out, and recording recipes of the day. By the advent of the 1900s, cooking publications were highly popular as a result of higher levels of literacy, people having increased free time and having more money. |
We hope you enjoy this Chicken Marsala W_ Peppers __ (Bpnv19a) recipe.
