| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Chicken, Wine, Vegetables, Celebrity |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken; cut into pieces |
|
|
Flour; salt, pepper & paprik |
| 4 |
tb |
Olive oil |
| 1 |
tb |
Parsley; chopped |
| 1 |
c |
Mushrooms; sliced |
| 1 |
sm |
Onion; chopped |
| 6 |
|
Artichoke hearts; cooked or canned |
| 1 |
|
Garlic clove; chopped |
| 4 |
tb |
White wine |
INSTRUCTIONS
Dust the chicken with a mixture of flour, salt, pepper, and paprika. Heat
the olive oil and fry chicken until golden. Cover skillet; reduce heat and
cook until tender. Remove chicken. Add parsley, mushrooms, onion, artichoke
hearts, and garlic to skillet. Cook until onion is tender. Add the white
wine and replace chicken in skillet. Cover and simmer for 10 minutes.
>From the recipe files of Carole Walberg
Posted to recipelu-digest Volume 01 Number 173 by Laurie Campbell
<lauriec@flash.net> on Oct 27, 1997
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