Try this Chicken Marsala with Peppers recipe, or contribute your own.
Suggest a better description*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)
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Serving Size: 1 Serving (187g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 84 | ||
Calories from Fat: 63 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 266.8mg | 9 % | |
Potassium 175.9mg | 5 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 2.8g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 84
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