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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 2 - Change
Nutritional Facts
Servings Per Recipe: 2

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Braised Chicken With Artichokes and Mushrooms

Recipe Tags: Poultry Recipes

Date Added: December 06, 2009

Ingredients:

1 1/2 Tablespoons Olive Oil or lard
1 Unit Chicken Breast halved
1/2 Cup Onion
1 Tablespoon Garlic
2 Tablespoons Pepper
1 Unit Red Bell Pepper cut into julienne strips
1/2 Pound Mushroom sliced
1/2 Cup Dry White Wine preferably nonalcoholic white wine or vegetable stock
1/2 Cup Chicken Broth (preferably home-made)
1 Can Artichoke rinsed
1 Unit All-Purpose Flour
3 Tablespoons Fresh Parsley
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Directions:

1. Note: Can be prepared in 45 minutes or less.

2. In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it brown the chicken, patted dry, and transfer the chicken to a plate.

3. In the fat remaining in the skillet cook the onion, the garlic, and the peperoni over moderately low heat, stirring, until the onion is softened.

4. Add the bell pepper, the mushrooms, and salt and pepper to taste and cook the mixture over moderate heat, stirring, until the bell pepper is softened.

5. Add the wine, the broth, the artichoke hearts, and the chicken, bring the liquid to a boil, and simmer the mixture, covered, for 15 to 20 minutes, or until the chicken is cooked through.

6. Transfer the chicken to a platter and keep it warm.

7. Whisk the beurre mani into the pepper mixture and simmer the sauce, whisking, for 2 to 3 minutes, or until it is thickened.

8. Stir in the parsley and pour the sauce over the chicken.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Mushroom, Bell Pepper, MSG, Poultry, Sulfites, Garlic, Onion, Olive Oil allergies.
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