Lucille ball's chicken saute
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken; cut into pieces | |
| Flour; salt, pepper & paprik | ||
| 4 | tablespoons | Olive oil |
| 1 | tablespoon | Parsley; chopped |
| 1 | cup | Mushrooms; sliced |
| 1 | small | Onion; chopped |
| 6 | Artichoke hearts; cooked or canned | |
| 1 | Garlic clove; chopped | |
| 4 | tablespoons | White wine |
Directions
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@...> on Oct 27, 1997