CHICKEN MARSALA w/ PEPPERS recipe

6 each Chicken breast -- 5-6 Oz.*
Olive oil as needed
1 1/2 cups Marsala Win
1 1/2 cups Fresh mushrooms -- thinly slic
1 cup Sweet red pepper -- juliened
1 cup Sweet yellow pepper -- juliene
1/2 cup Green onions -- sliced**
2 each Cloves garlic -- minced
2 3/4 cups Canned chicken broth
1 tablespoon Lemon juice
1/2 teaspoon Dried oregano
1/2 teaspoon Dried basil
1 teaspoon Salt
Fresh ground black pepper
1 tablespoon Cornstarch
1/4 cup Canned chicken broth
Hot cooked pasta -- drained

*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.