Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Whole Chicken Breasts |
| ⅓ cup | Dry White Wine |
| 1 small | Onion |
| 1 cup | Mushrooms, sliced |
| 6 \N | Artichoke Hearts, quartered |
| ½ cup | Chicken Broth |
| 2 \N | Cloves Garlic, minced |
| 1 tablespoon | Parsley, chopped |
| ¼ cup | Butter |
| 1 dash | Oregano |
| \N \N | Salt & Pepper To Taste |
Bone chicken breasts and cut into quarters. Dredge in flour. Shake off excess flour. Heat ¼ cup butter in large skillet over medium heat.
When hot add chicken pieces and brown on all sides. Add oregano, broth, mushrooms, artichoke hearts and parsley. Saute over high heat until sauce thickens, stirring constantly. Serve at once. Posted to MC-Recipe Digest V1 #
From: kmeade@... (The Meades)
Date: Tue, 10 Dec 1996 11:23:46 -0500