- 3 tablespoons veggie oil
- 3 lbs boneless skinless breasts
- ½ cups dry white wine
- 8 oz sliced mushrooms
- 1 can (8½ oz) can artichoke hearts drained
- 2 tablespoon flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup milk
- paprika to taste
Heat oil in lg skillet. Brown chicken lightly on both sides. Drain excess oil. Add wine, mushrooms and artichokes. Bring to boil, reduce heat cover and simmer 20 minutes. Remove chicken and veggies to warm platter. Stir flour, salt and pepper to pan juices. Heat 2 or 3 minutes stirring constantly. Blend in milk, stir until thickened. Put chicken and veggies on plates, spoon sauce over chicken and sprinkle with paprika. Serve w/ cooked rice.
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