Chicken and Chokes

8 chicken breast halves, boned
2 tablespoons all-purpose flour
4 tablespoons margarine
4 tablespoons safflower oil
1/2 lb fresh mushrooms, sliced
8 artichoke hearts, cut in halves
1/2 cup dry white wine
1 tablespoon fresh lemon juice
2 tablespoons fresh chopped parsley
1/8 teaspoon white pepper

Stove Temperature: medium.

Dredge chicken breast in flour, shake off excess. Saute chicken in margarine on medium heat; add oil; continue to saute until chicken is lightly browned. Add mushroom and artichokes; cook for about 3 minutes. Transfer chicken, artichokes and mushrooms to a platter; drain oil from skillet. Return pot to heat; add wine, lemon juice, parsley and pepper. Cook over medium heat for 2-3 minutes. Drizzle this sauce over chicken.

Serves: 6-8

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Cajun Country -- New Iberia, Louisiana