| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | 1 | Servings | |
INGREDIENTS
| 1 | Whole boneless, skinless chicken breast | |
| 20 | BABY artichokes, cleaned and acidulated | |
| 1 | lg | Onion, chopped |
| 2 | oz | Pancetta, minced |
| 1 | Glass white wine | |
| 1/4 | c | Olive oil |
| Salt & pepper to taste | ||
| Fresh bread crumbs | ||
| Chopped Italian parsley | ||
| Parmesan to taste |
INSTRUCTIONS
PREPARATION: Cut the baby artichokes in fours. Place in a pan of water, lemon juice and salt. Cut the chicken breast into 2-inch strips and set aside. In a skillet, saut the pancetta in the olive oil. Add the onions when the pancetta is crispy and saut until the onions are golden. At this point, add the artichokes and cook for about 5 minutes. Add the chicken and cook for an additional 3 minutes, then add the white wine, parsley and salt. Add the chicken and cook for an additional 3 minutes, then add the white wine, parsley and salt. When chicken is cooked, the dish is ready Add the pepper, parsley, bread crumbs and sprinkle with parmesan. Posted to MC-Recipe Digest V1 #291 Date: Sun, 10 Nov 1996 19:28:26 +0100 From: Mary Ellen <[email protected]>
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