Chicken Marsala - Just Dutch Oven Recipes

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Chicken Marsala

Olive oil as needed
1 1/2 c Marsala Wine
1 1/2 c Thinly sliced fresh mushroom
1 c Juliened sweet red pepper
1 c Juliened sweet yellow pepper
1/2 c Sliced green onions
2 ea Cloves garlic; minced 2 3/4 c Canned chicken broth
1 tb Lemon juice
1/2 tb Dried oregano
1/2 tb Dried basil
1 tb Salt
Fresh ground black pepper to
1 tb Cornstarch
1/4 c Canned chicken broth
1 ea Hot cooked pasta, drained

5-6 oz chicken breast halves

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