| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Main dish |
2 |
Servings |
INGREDIENTS
| 2 |
|
Chicken breasts, |
|
|
Boned and skinned, |
|
|
(8-oz ea) flour |
| 5 |
tb |
Butter, divided |
| 1/4 |
c |
Fresh mushrooms, |
|
|
Grated or very |
|
|
Finely chopped |
| 1/8 |
c |
Green onions including |
|
|
Green tops, chopped |
| 1 |
sm |
Tomato |
| 1 |
|
Lemon's juice |
| 1/4 |
c |
White wine |
| 4 |
|
Marinated artichoke hearts, |
|
|
Halved and diced salt (to taste) pepper (to taste) rice or noodles, cooked |
INSTRUCTIONS
Preheat the oven to 250 degrees F.
Flour the chicken lightly and saute in three tablespoons of the butter
until slightly browned on both sides. Remove from pan. Place the breast in
a covered oven-safe dish and keep warm in oven.
With the butter that remains in the pan, saute the mushrooms, onions and
tomato until near done. Add the lemon juice and wine, cook to reduce the
volume slightly. Add remaining two tablespoons of butter, stir with a whisk
until smooth and the sauce thickens. Add the artichokes and return the
chicken to pan. Add salt and pepper to taste. Simmer a few minutes more
and serve over your favorite rice or noodles.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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