Chicken Garlic a la Venice Club
Source of Recipe
Food Spot
List of Ingredients
4 ounces chicken tenders
flour for dredging
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons chopped onion
1 to 3 garlic cloves (chopped) depends on
degree of flavor you are trying to achieve
3 medium canned artichoke hearts (quartered)
3 fresh mushrooms (chopped)
2 ounces Marsala wine
4 ounces beef stock (fresh or canned)
4 ounces angel hair pasta
squeeze of lemon
season with salt and pepper to taste
Recipe
In a saute pan melt butter and add olive oil.
Add chopped onion and begin to saute.
Dredge chicken tenders through flour and add to
sauteed itmes along with chopped garlic.
Saute two to three minutes and then add mushrooms
and artichoke hearts, continue cooking another three or four minutes.
Add sweet Marsala wine an reduce to half.
Add beef stock and simmer until reduced to half;
adjust seasoning. Toss in cooked pasta, squeeze
of lemon, toss and serve.
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