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Recipe Servings: 4 Prep Time: 30 minutes Allergens: Animal, Brewers yeast, Chicken, Citrus, Cow milk, Dairy, Fermented, Fructose, Fruit/vegetable, Grain, Grape, Lemon, Miscellaneous, Mushroom, Pepper, Spices, Sugar, Sulfites, Yeast Ingredient List:

Qty	Name
1/4 cup	white wine
Juice of 1/2	lemon
1/4 tsp	salt
1/8 tsp	pepper
4	chicken breasts , large, skinned, boned and pounded
1/2 cup	flour
5 tbls	butter
10-12	mushrooms , fresh, sliced
1 (15 oz) can	artichoke hearts , rinsed, drained and halved
1/2 cup	chicken broth

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Instructions: Dredge chicken in flour. Heat butter in skillet. Saute chicken until golden brown on all sides and cook through. Transer to heated platter. Saute mushrooms in skillet for 2 minutes. Stir in artichoke hearts, broth, wine, lemon juice, salt and pepper. Cook over medium heat, stirring occasionally, until sauce is reduced slightly. Return chicken to skillet and warm through. Serve immediately.
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Miscellaneous: Created: October 3rd, 2007
Last Updated: April 20th, 2008
Source of Recipe: book
Filed Under: Dinner




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