CHICKEN VERDICELIEO

CHICKEN VERDICELIEO image

Categories Chicken

Yield 6 Servings

Number Of Ingredients 11

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3 1/2 pounds Chicken breast boneless, skinless
1 teaspoon Salt
1/4 teaspoon Black pepper or more to taste
1 cup All purpose flour for dredging
1/4 cup Vegetable oil
4 tablespoon Margarine pareve
1 1/2 cup Mushroom 1/2 cup per breast
1 can (14 oz) Artichoke hearts drained and sliced
1 cup White wine
1 tablespoon Lemon juice
2 cup Chicken stock

Steps:

1. Slice chicken breasts into 2-inch pieces. 2. Combine Salt, pepper, and flour. Dip the chicken pieces into flour mixture. 3. Saute chicken pieces in oil and margerine in a skillet over medium heat for 5 to 7 minutes on each side, or until lightly brown. Reserve on a platter and keep warm. 4. Add mushrooms and artichoke hearts to drippings in pan. Cook 1 to 2 minutes. Add white wine. Add chicken and saute briefly. Add lemon juice and chicken stock to make abundant sauce and simmer uncovered until sauce reduces. 5. Season with salt and pepper to taste. Garnish with parsley.