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VENISE CLUB CHICKEN GARLIC




Source of Recipe


the web


List of Ingredients




4 tablespoons (1/2 stick) butter
4 tablespoons olive oil
1 medium white onion, chopped
1 lb chicken tenders, or boned and skinned chicken breasts
Flour to dredge chicken
4 to 6 cloves garlic, depending on degree of flavor desired
12 large fresh mushrooms, chopped
12 small canned artichoke hearts, quartered
1 cup Marsala wine
1 1/2 cups beef stock
Salt and pepper to taste
1 pound angel hair pasta, cooked, drained and held warm
1/4 lemon


Recipe



Combine butter and oil in large saute pan. Add onion; begin to saute over medium heat.

While onion is cooking, cut chicken tenders or breasts into julienne strips. Dredge chicken pieces in flour and add to onion along with garlic. Saute 2 to 3 minutes, turning frequently. Add mushrooms and artichoke hearts and cook 3 to 4 minutes, stirring frequently.
Add wine and reduce to half, about 10 minutes. Increase heat to medium-high, add stock and reduce to half, about 10 minutes. Add salt and pepper to taste. Remove from heat and gently toss with pasta.
While mixture is still in pan, squeeze lemon juice over top. Serve immediately.

Makes 4 servings.