Chicken Corsica
Source of Recipe
Friends
Recipe Introduction
Cynthia Bishop
just threw it together explains Cynthia Bishop of the Shaw neighborhood in St. Louis City. During the day she works on projects such as creating drought and disease resistant plants with the help of DNA sequencing..
at home she likes to experiment with recreating recipes from favorites, or combining on- hand ingredients for a surprise "recipe"..this was featured recently in the "What's cooking?" column in the Post Dispatch..
List of Ingredients
14 oz can artichoke hearts, drain and quarter lengthwise
1 box [about 6 oz] Middle East brand rice pilaf mix
2 1/2 Tab Olive oil
1 Tab chopped garlic
1 lb boneless, skinless chicken breasts
1/4 cup flour
salt, black pepper
1/2 cup white wine or water, divided
1 can condensed cream of chicken soup
3/4 cup water
3/4 cup black olives, pitted and quartered lengthwise
Recipe
blot artichoke hearts to remove excess juice..
begin cooking rice pilaf according to directions
over medium heat warm olive oil and garlic for 1 minute in a 12" nonstick skillet..
add chicken breasts, cook thoroughly about 5 minutes on each side,
remove from skillet and cut into bite size pieces
while chicken cooks, put flour, salt and pepper into a large plastic bag ..add artichokes , 8 to 10 at a time and shake until lightly floured..
when chicken is done, add artichokes to the skillet. Cook until golden brown on all side..
add 1/4 cup wine and cream of chicken soup to skillet and stir..
gradually add the remaining 1/4 cup wine and water, stirring constantly so mixture stays smooth. Season with salt and pepper, stirring constantly..
turn heat to low, add olives, cook 1 minute
serve chicken over rice pilaf
serves 4
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