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Ingredientes
- 6 x Chicken breast, 5-6 Ounce.* Extra virgin 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 x Cloves garlic, chopped
- 2 3/4 c. Canned chicken broth
- 1 Tbsp. Lemon juice
- 1/2 tsp Dry oregano
- 1/2 tsp Dry basil
- 1 tsp Salt Fresh grnd black pepper
- 1 Tbsp. Cornstarch
- 1/4 c. Canned chicken broth Warm cooked pasta, liquid removed
Direcciones
- *Skinned & boned**(both white and green part)
- 1. Cut chicken into strips; set aside. Add in extra virgin olive oil to a Dutch oven; place over medium-high heat till warm. Add in chicken strips, and saute/fry till tender. Remove and set aside. Add in wine to Dutch oven, and bring to a boil. Pour over chicken.
- 2. Add in more extra virgin olive oil to Dutch oven; heat till warm. Add in mushrooms and next 4 ingredients. Saute/fry till tender. Add in 2-3/4 c. chicken stock and next 5 ingredients. Bring to a boil. Add in reserved chicken mix and return to a boil.
- 3. Combine cornstarch and 1/4 c. chicken stock. Stir into mix in Dutch oven. Return to a boil and boil for 1 minute, stirring constantly.
- Serve over warm cooked pasta with green salad and plenty of sour dough bread.................Or possibly garlic bread... There are many other recipes, but, this one is my favorite..Len in Calif...
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 493g | |
| Recipe makes 4 servings | |
| Calories 404 | |
| Calories from Fat 178 | 44% |
| Total Fat 19.73g | 25% |
| Saturated Fat 5.66g | 23% |
| Trans Fat 0.25g | |
| Cholesterol 134mg | 45% |
| Sodium 999mg | 42% |
| Potassium 835mg | 24% |
| Total Carbs 7.93g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.28g | 2% |
| Protein 46.96g | 75% |
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