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Feb 23, 2010 12:13 PM CST
Name: Patricia
Central TX 7b/8a

4 chicken breast halves, boneless and skinless
1 c flour
1 tsp salt
4 TBSP olive oil
2 cloves garlic , chopped
2 TBSP shallots, chopped
2 c mushrooms, quartered
1 c dry white wine
8 slices lemon
1 1/2 c chicken stock or bouillon
2 c frozen or canned artichoke hearts, cut in quarters
4 TBSP parsley, chopped
2 TBSP butter
1/4 tsp oregano
salt and white pepper to taste

Trim any fat off chicken breasts and pound to 1/4" thickness. Mix 1 tsp salt with flour. Press flour into both sides of chicken breasts. Pour olive oil into a large, deep skillet . Saute chicken over medium-low heat for about 10 min until both sides are lightly browned. Remove from skillet and keep warm. Put garlic, shallots, and mushrooms into skillet and cook for 2 min. Add white wine, lemon, and chicken stock. Boil over high heat until liquid is reduced by half. Add butter, oregano, and season to taste with salt and white pepper. Put artichokes and chicken breasts in sauce and cook for 3 to 4 min. Sprinkle with parsley and serve with pasta, such as linguine or fettuccine.
4 servings

Source: Alan Haddock

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