MuskogeePhoenix.com, Muskogee, OK

Phoenix Recipes

May 8, 2009

CHICKEN ANGELO

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.

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