| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | French, Poultry | 4 | Servings |
INGREDIENTS
| 2 | Whole Chicken Breasts | |
| 1 | lg | Onion |
| 2 | lg | Bell Peppers; (Red) |
| 12 | oz | Mushrooms |
| 1/3 | c | Olive Oil |
| 14 | oz | Artichoke Hearts; Drained |
| 1/2 | c | Frozen Peas |
| 1 | ts | Salt |
| 1 | ts | Oregano |
| 1/2 | ts | Rosemary |
| 1 | bn | Arugula |
INSTRUCTIONS
Use boneless, skinless half-breasts. Cut crosswise into 1/2-inch strips. Cut onion into wedges, separate into strips. Cut peppers into 1-inch strips. Slice mushrooms. In 12-in. skillet over med heat, cook onion in oil til tender. Add peppers, increase heat and cook til tender-crisp and lightly browned, stir often. Remove veggies to bowl. In remaining oil over high heat, cook chicken about 5 mins, til it loses pink color and is lightly browned. Add to veggie mixture. add 2 TBSP olive oil. Cook mushrooms til tender. Add next 5 ing. cook about 5 mins to heat through. Return remaining ingredients to skillet; heat through. Stir in arugula just to wilt. Recipe by: GOOD HOUSEKEEPING 9/89 Posted to TNT Recipes Digest by Judi Moseley <judi@moseleygroup.com> on Mar 23, 1998
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