Braised Chicken With Artichoke Hearts, Mushrooms, And Pep

How can we spot a false teacher? Peter in the first two chapters of his second epistle provides a good comparison between true believers (chapter 1) and false teachers (chapter 2). We live in the light of God’s Word (1:19). They “secretly introduce destructive heresies” (2:1). We grow in the knowledge of our “Lord Jesus Christ” (1:16). They “deny the Master who bought them” (2:1). We are “partakers of the divine nature” (1:4), manifesting mortal excellence, self-control, perseverance and love (1:5-7). They manifest the deeds of sensuality and greed (2:2-3). We follow the prophetic Word (1:19-21). They follow “false words” (2:3). We are promised eternal life abundantly supplied to us (1:11). They are promised judgment and swift destruction (2:2-3).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	Tuscan	May 1991	1	Servings

INGREDIENTS

1 1/2	T	Olive oil
1		Whole chicken breast, halved
1/2	c	Finely chopped onion
1	T	Minced garlic
2	T	Minced peperoncini, pickled
		Tuscan
		peppers
1		Red bell pepper, cut into
		julienne
		strips
1/2	lb	Mushrooms, sliced
1/2	c	Dry white wine
1/2	c	Chicken broth
		A 14-ounce can artichoke
		hearts rinsed drained
		and quartered
		A beurre manie made by
		kneading together
		1 tablespoon
		softenedunsalted butter
		and 1 tablespoon
		all-purpose flour
3	T	Minced fresh parsley leaves

INSTRUCTIONS

In a heavy skillet heat the oil over moderately high heat until it is
hot but not smoking, in it brown the chicken, patted dry, and  transfer
the chicken to a plate. In the fat remaining in the skillet  cook the
onion, the garlic, and the peperoncini over moderately low  heat,
stirring, until the onion is softened. Add the bell pepper, the
mushrooms, and salt and pepper to taste and cook the mixture over
moderate heat, stirring, until the bell pepper is softened. Add the
wine, the broth, the artichoke hearts, and the chicken, bring the
liquid to a boil, and simmer the mixture, covered, for 15 to 20
minutes, or until the chicken is cooked through. Transfer the chicken
to a platter and keep it warm. Whisk the beurre manie into the pepper
mixture and simmer the sauce, whisking, for 2 to 3 minutes, or until
it is thickened. Stir in the parsley and pour the sauce over the
chicken.  Serves 2.  Gourmet May 1991  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“God is unfeeling? Ha! Alongside him we’re as cold as stones”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2601 Calories From Fat: 346 Total Fat: 39.2g Cholesterol: 292.4mg Sodium: 1475.2mg Potassium: 5916.4mg Carbohydrates: 371.6g Fiber: 64g Sugar: 20g Protein: 182.7g