Title: Chicken Breasts W/artichoke Cream
Categories: Poultry Greek
Yield: 1 Servings
| 6 | | Chicken breasts; boned |
| 3/4 | c | Flour, seasoned w/poultry se |
| | | Oil |
| 8 | oz | Butter |
| 1 | sm | Red onion; diced |
| 1 | sm | Bell pepper; diced |
| 3 | | Cl Garlic; minced |
| 1/4 | c | White wine |
| 1 | cn | Artichoke hearts; halved |
| 1 1/2 | c | Heavy cream |
| | | Salt |
| | | Pepper |
| 3 | tb | Green onions; chopped |
| 2 | tb | Parsley; chopped |
Recipe by: Chef Buster Ambrosia
Dredge chicken in flour and saute in oil. Put aside and keep warm. In a
saucepan melt butter and add onions, peppers, garlic and saute 3 minutes.
Add wine, artichoke hearts and cream. Cook for 6 minutes, stirring. Add
green onions, parsley, salt and pepper. Simmer for 5 minutes and serve over
chicken breasts.
Source: Chef Buster Ambrosia