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... There are many other
recipes, but, this one is my favorite..
Len in Calif... FROM: LEN PADEN (BPNV19A)
Servings: 4 servings
Chicken Marsala With Peppers Recipe brought to you by Recipe Ideas
Categories: Chicken; Dutch Oven; Poultry; Vegetable
The History of Recipes
We can track the history of meal recipes back into history, in fact as far back into recorded history as ancient Egypt, and maybe further still. Having said that, mostly, these early cookbooks were just basic hieroglyphic or cunieform recipes for food preparation.
Progressing into The time of the roman empire 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the roman meals were split into appetizers, main course and afters, a style of dining still practiced today. Aspicius also informs us how the ancient Romans were skilled in the use of a wide range of spices and herbs, including a few that will be familiar to modern chefs like bay, rue and parsley. Later on in the 1400s, knights returning from the crusades brought us a variety of spices and herbs from the holy lands, including coriander, basil and rosemary. The introduction of these new foods and spices led to an increase in manuscripts on cooking, many of which still exist in private collections. The introduction of the TV brought us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Chicken Marsala With Peppers recipe.
