Chicken Barrettini(Serves 4. Approximate Preparation And Cooking Time: 35 Minutes) - cooking recipe

Ingredients

3 Tbsp. margarine
4 boneless-skinless chicken breasts, thawed
1 c. chicken broth
1/2 c. Marsala wine
1 small onion, chopped
1/2 large green bell pepper, sliced into 1/4-inch strips, then cut into 1-inch lengths
1 c. canned straw mushrooms
1/2 tsp. garlic salt
1/2 tsp. oregano leaves
1 Tbsp. tarragon leaves
1 Tbsp. cornstarch, dissolved in 2 Tbsp. water
1/4 tsp. cayenne pepper
fresh parsley sprigs
lemon slices (optional)

Preparation

Melt 3 tablespoons margarine in a large skillet.
Saute chicken breasts in margarine, cooking at medium heat about 3 minutes a side.
Remove chicken breasts from skillet and store in a covered dish for warmth.
Leave fat and crumbles in skillet.
Add 1 cup chicken broth and 1/2 cup Marsala wine, stirring as they are added. Heat until just short of boiling.
Then add garlic salt, oregano and tarragon leaves.
Stir to assure good distribution.
Then simmer for about 3 minutes.
Then add onion, green pepper and straw mushrooms, stirring as you add.
Cut heat to simmer and let simmer for about 5 minutes.
Insinuate the cornstarch dissolved in water, stirring broadly as you add.
Raise heat to high and cook until mixture thickens and is bubbly.
Reduce heat and simmer once more. Add the cayenne pepper and stir strongly, to assure good distribution in the mix.
Stir and cook until mixture is thick and bubbly.
Re-introduce chicken breasts.
Cover and let simmer for about 12 minutes, turning once every 3 minutes and basting the breasts with the sauce.
Remove chicken from skillet and place on serving dish.
Garnish, if desired, with parsley and/or lemon slices.
(Garnish after covering the chicken with the sauce, on serving dish.)