INGREDIENTS

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
<ldyspark@buffnet.net>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2347
Calories From Fat: 1126
Total Fat: 127.3g
Cholesterol: 753.8mg
Sodium: 3702.9mg
Potassium: 3925mg
Carbohydrates: 20.9g
Fiber: 2.6g
Sugar: 7.9g
Protein: 267.5g