Mushroom-garlic chicken w/ artichokes

6 servings

Ingredients

Quantity Ingredient
3 tablespoons Butter
4 Garlic cloves, crushed
6 Chicken breasts, boneless & skinless, pounded to 1/4\" thickness
Salt
Black pepper
1 tablespoon Oil, olive
4 Garlic cloves, crushed
¼ pounds Mushrooms; sliced
14 ounces Artichoke hearts; drained & quartered
2 tablespoons Marsala; dry
1 tablespoon Juice, lemon

Directions

365 WAYS TO COOK CHICKEN

BROWN CHICKEN

COOK UNTIL TENDER

FINISH BY ADDING

1. Season chicken w/ salt & pepper. In a large frying pan, melt butter over medium heat. Add garlic & cook 1 minute. Add chicken & cook unitl lightly browned, about 3 minutes a side. Remove to a warm serving platter.

2. In the same frying pan, add olive oil & remaining garlic; cook 1 minute. Add mushrooms & cook until tender, about 3 minutes. Add artichokes & cook 1 minute, until heated through. Add Marsala & lemon juice. Bring to a boil. Stir continuiously until mixture thickens, about 5 minutes. Pour over chicken. Serve w/ rice or pasta.

Prep: 30 minutes Cook: 20 minutes Sylvia's comments: the only flaw I found with this recipe was NOT ENOUGH MUSHROOMS. I used 4 chicken breasts instead of 6 and quadrupled the mushrooms, and it still wasn't enough. I also used up some fresh artichokes I had cooked & plucked instead of canned, which added a very nice flavor. The chicken wasn't overcooked, and even Peter approved.

Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com, moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, see

From: Elizabeth Norsworthy Date: 12-07-93 The Lunatic Fringe Bbs (901) F-Cooking

From: Sylvia Steiger Date: 23 Jun 97 National Cooking Echo Ä

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