| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 6 | Chicken breasts or veal | |
| 6 | sl | Thick bacon |
| 2 | Jars artichokes | |
| 1 | c | Sliced fresh mushrooms |
| 2 | tb | Capers |
| 1 | cn | Chicken broth |
| 1 | Box; (16-oz) angel hair pasta | |
| 1 | Stick butter | |
| 4 | Cloves garlic; crushed | |
| Olive oil | ||
| 1 | ds | Salt and pepper |
INSTRUCTIONS
Cut up chicken breast into bite-size pieces and lightly coat with flour, salt and pepper. Fry chicken in equal parts of olive oil and vegetable oil until light brown. Fry bacon and crumble into small pieces. In a large skillet, melt butter; add 1/4 cup olive oil. Sauté garlic and mushrooms until tender. Add broth and heat until almost a boil. Add the artichokes, bacon, capers and chicken pieces and simmer at least 15 minutes. Serve over cooked pasta. Posted to recipelu-digest Volume 01 Number 669 by QueenBerta@aol.com on Feb 1, 1998
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