Ingredients
6 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 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.
Servings: 4 servings
Chicken Marsala W/ Peppers Recipe brought to you by Recipe Ideas
Categories: Chicken; Dutch Oven; Poultry; Vegetable
The History of Recipes
It is possible to read the history of `recipes` far back into ancient history, certainly as far back into history as the ancient Egyptians, and quite possibly further than that. In practice though, sadly, these early records were just primitive pictorial recipes for preparing food.
In fact, the oldest recipe discovered, according to experts is a series of clay tablets in Sumerian 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 making those who drank it feel `blissful`. Later on, in The time of the roman empire 25BC a roman called Apicius compiled some scripts detailing recipes enjoyed by the Romans. In his scrolls, Apicius recounts how the meals were separated into starters, main course and dessert, a style of dining still practiced today. Additionally, he recounts how the Roman cooks made use of a good variety of aromatic flavors, including some familiar names for example bay, mint and dill. Later, there were a couple of recipe books dating from the fourteenth century ; a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, they are not about the indian food that is popular today, but rather accounts of the types of food cooked for the rich people of the time. Later, in the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from the holy lands, including spices like parsley and basil. These new culinary innovations was responsible for an increase in publications on food, many of which still exist in private cookery archives. The arrival of television gave us TV cooks and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Chicken Marsala W_ Peppers recipe.
