Microwave artichoke hearts for only 3-4 minutes, and set aside. Heat olive
oil in large stir-fry pan. Add chicken and cook until done, about 8
minutes. Add salt and pepper to taste. Add butter and wine, and saute on
medium-low heat until half the wine is evaporated. Add artichokes and
green onions and continue to saute, stirring often, until the wine is
completely evaporated, about 3-4 minutes.
Recipe By : Larry McJunkin
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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