• 6servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, D
MineralsCopper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons Butter

  2. 6 Chicken breasts, boneless & skinless, pounded to

  3. 1/4" thickness

  4. Salt

  5. Black pepper

  6. 1 tablespoon Oil, olive

  7. 4 Garlic cloves, crushed

  8. 1/4 pounds Mushrooms; sliced

  9. 14 ounces Artichoke hearts; drained & quartered

  10. 2 tablespoons Marsala; dry

  11. 1 tablespoon Juice, lemon

Instructions Jump to Ingredients ↑

  1. 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


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