CHICKEN ANGELO
3 boneless chicken breasts
1/3 cup dry white wine
1 small onion, diced
1 cup mushrooms, sliced
1 can quartered artichoke hearts
1/2 cup chicken broth
2 cloves garlic minced
1 tablespoon Italian parsley, chopped
1/4 cup butter
Oregano, sale and pepper to taste
Dredge chicken breast in flour; sauté in butter (or olive oil for low-fat recipe) until browned.
Add all other ingredients and simmer until flavors have mingles, chicken is tender and cooked through, and sauce has thickened slightly.
Serve with Arborio rice.
Phoenix Recipes
May 8, 2009
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