Yield: 4 Servings
|4 \N||Boneless chicken breasts|
|1 \N||Egg, beaten|
|½ cup||Bread crumbs|
|\N \N||Olive oil|
|6 ounces||Marinated artichoke hearts|
|1 small||Onion, diced|
|¼ pounds||Mushrooms, sliced|
|2 tablespoons||Fresh parsley, chopped|
|1 cup||Chicken broth|
|½ cup||Marsala wine|
Pound chicken breast until thin.
Dip chicken into egg then bread crumb both sides. Saute until golden brown in olive oil. Place breaded chicken side by side in oiled baking pan.
On top of chicken, place artichokes, onion, mushrooms, salt, pepper, and parsley. Pour broth and wine over all. Cover pan with aluminum foil. Bake at 450 degrees for 15 minutes. Remove foil. Lower heat to 350 degrees and bake an additional 15-20 minutes.
Posted to MM-Recipes Digest by Paula <demoness@...> on Sep 17, 1998