| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Casserole | 6 | Servings | |
INGREDIENTS
| 3 | Whole chicken breasts | |
| 1/3 | c | Dry white wine |
| 1 | sm | Onion |
| 1 | c | Mushrooms; sliced |
| 6 | Artichoke hearts; quartered | |
| 1/2 | c | Chicken broth |
| 2 | Cloves garlic; minced | |
| 1 | tb | Parsley; chopped |
| 1/4 | c | Butter |
| 1 | ds | Oregano |
| Salt & pepper to taste |
INSTRUCTIONS
Date: Sat, 30 Mar 1996 11:56:36 -0800 From: Gerald Edgerton <jerrye@wizard.com> Bone chicken breasts and cut into quarters. Dredge in flour. Shake off excess flour. Heat 1/4 cup butter in large skillet over medium heat. When hot add chicken pieces and brown on all sides. Add oregano, broth, mushrooms, artichoke hearts and parsley. Saute over high heat until sauce thickens, stirring constantly. Serve at once. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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