chicken angelo

Name: Chicken Angelo
Cuisine: Italian
Ingredients: 3 - chicken breasts, whole; 1/3 cup(s) white wine, dry; 1 small onion; 1 cup(s) mushrooms, sliced; 6 - artichoke hearts, quartered; 1/2 cup(s) chicken broth; 2 - garlic cloves, minced; 1 tablespoon(s) parsley, fresh and chopped; 1/4 cup(s) butter; 1 dash(es) oregano; pinch(es) salt; pinch(es) pepper

22 Pinches

Barbara Ramstorf

St George, UT

Updated on May 1, 2014

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Ingredients

3 - chicken breasts, whole
1/3 cup white wine, dry
1 small onion
1 cup mushrooms, sliced
6 - artichoke hearts, quartered
1/2 cup chicken broth
2 - garlic cloves, minced
1 tablespoon parsley, fresh and chopped
1/4 cup butter
1 dash oregano
pinch salt
pinch pepper

How To Make chicken angelo

Step 1

Bone chicken breasts and cut into quarters; dredge in flour and shake off excess.

Step 2

Heat 1/4 cup butter in large skillet over medium heat.
Step 3

When hot add chicken pieces and brown on all sides; add oregano, broth, mushrooms, artichoke hearts and parsley.
Step 4

Saute over high heat until sauce thickens, stirring constantly.
Step 5

Serve at once.
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