03-04-2005, 05:29 AM
4 chicken breasts, pounded thin and dredged in flour
1/2 cup oil (for frying)
1/4 cup white wine
2 tablespoons butter
1/2 cup chicken stock
1/2 cup peas
1/2 cup pepperoncini
1/2 cup artichokes
1/2 teaspoon salt
1/4 teaspoon pepper
Heat oil in an oven-safe skillet. Add chicken breasts; cook until golden brown, about 2 minutes per side. Discard frying oil. Add wine, butter, chicken stock, peas, pepperoncini and artichokes, salt and pepper. Bring mixture to a boil.
Place skillet in a 375 degree F oven or on the stove over low heat for 6 to 8 minutes more.
Makes 4 servings.
1/2 cup oil (for frying)
1/4 cup white wine
2 tablespoons butter
1/2 cup chicken stock
1/2 cup peas
1/2 cup pepperoncini
1/2 cup artichokes
1/2 teaspoon salt
1/4 teaspoon pepper
Heat oil in an oven-safe skillet. Add chicken breasts; cook until golden brown, about 2 minutes per side. Discard frying oil. Add wine, butter, chicken stock, peas, pepperoncini and artichokes, salt and pepper. Bring mixture to a boil.
Place skillet in a 375 degree F oven or on the stove over low heat for 6 to 8 minutes more.
Makes 4 servings.