Chicken Angelo Recipe
Yield: 6 ServingsRecipe by luhu.jp
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,
Salt & Pepper To Taste,
Directions:
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: kmeade@IDS2.IDSONLINE.COM (The Meades)
Date: Tue, 10 Dec 1996 11:23:46 -0500
Source from luhu.jp
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: kmeade@IDS2.IDSONLINE.COM (The Meades)
Date: Tue, 10 Dec 1996 11:23:46 -0500
Source from luhu.jp