Chicken Angelo
Ingredients| 3 whole chicken breasts 1/3 cup dry white wine 1 small onion 1 cup mushrooms, sliced 6 artichoke hearts, quartered 1/2 cup chicken broth 2 cloves garlic, minced 1 tbsp parsley, chopped 1/4 cup butter 1 dash oregano 1 salt & pepper to taste |
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Bone chicken breasts and cut into quarters. Dredge in flour. Shake off
excess flour. Heat 1/4 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: [email protected] (The Meades)
Date: Tue, 10 Dec 1996 11:23:46 -0500
Servings:
6
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