When I was little, I loved rereading favorite stories in my Highlights magazines. One of them was about a little girl named Darcy who went to a dinner with her parents where the hosts served artichokes. She had never had them and didn't know how to eat them. I thought they sounded and looked delicious, but it wasn't until I was grown and married that I actually got to eat them. These are canned, not fresh like in that story, but still tasty!
Artichoke Chicken Saute
1 small Onion – sliced
1 medium Red pepper – julienned
2 tbsp. Butter
2 cups Chicken pieces
1 can Artichoke hearts – drained and quartered
8 oz. Sliced fresh mushrooms
1/2 cup White wine
1 1/2 tsp. Italian seasoning
1 tsp. Chicken bouillon granules
1/2 tsp. Salt
1/4 tsp. Pepper
2 tbsp. Cornstarch
1 cup Whipping cream – divided
4 cups Egg noodles – cooked according to package
In a large skillet, sauté onions and red pepper in butter for 3 minutes. Add chicken pieces, artichokes, mushrooms, wine, Italian seasoning, bouillon granules, salt, and pepper. Cook and stir for 3 minutes. Combine cornstarch and 1/4 cup whipping cream; stir into skillet. Add remaining cream. Bring to boil; cook and stir for 2 minutes. Serve over noodles.
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