Chicken Angelo

Name: Chicken Angelo
Yield: 4
Cuisine: Fusion
Ingredients: chicken breast halves, boneless, skinless; salt and black pepper; olive oil; butter; onions; garlic cloves; mushrooms; white wine; artichoke hearts; chicken broth; cornstarch; parsley leaves; oregano; flour

Quick, easy and tasty. Chicken cutlets in a quick pan sauce with wine, mushrooms and artichoke hearts. Great for a week-night meal as it comes together so quickly.

Yield

4 servings

Prep

10 min

Cook

15 min

Ready

25 min

Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
1	pound	chicken breast halves, boneless, skinless about 3 reasonably sized chicken breasts
		salt and black pepper	*
2	tablespoons	olive oil
2	tablespoons	butter
1		onions
2		garlic cloves minced
1	cup	mushrooms sliced
⅓	cup	white wine dry	*
6		artichoke hearts quartered	*
½	cup	chicken broth
½	teaspoon	cornstarch
1	tablespoon	parsley leaves chopped
1	dash	oregano	*
1	tablespoon	all-purpose flour

Ingredients

Amount	Measure	Ingredient	Features
453.6	g	chicken breast halves, boneless, skinless about 3 reasonably sized chicken breasts
1	x	salt and black pepper	*
3E+1	ml	olive oil
3E+1	ml	butter
1	each	onions
2	each	garlic cloves minced
237	ml	mushrooms sliced
79	ml	white wine dry	*
6	each	artichoke hearts quartered	*
118	ml	chicken broth
2.5	ml	cornstarch
15	ml	parsley leaves chopped
1	dash	oregano	*
15	ml	all-purpose flour

Directions

Heat the butter and olive oil in a non-stick skillet over medium heat.

Cut each chicken breast into cutlets, or into equally sized thirds. Pat dry with paper toweling and season with salt and pepper then dredge in flour. Shake off any excess.

When skillet is hot add chicken pieces and brown on all sides. Transfer chicken to a plate and set aside.

Add the onion, and cook, stirring occasionally for about 5 minutes until softened.

Add the garlic, stir and then the mushrooms and cook until they begin to exude their juices, another 3 to 4 minutes.

Add the wine and allow to reduce until most of the liquid has evaporated.

Add oregano, broth, artichoke hearts, cornstarch and parsley.

Cook, stirring until the sauce thickens, about 2 minutes. Return the chicken to the skillet, tossing to coat with the pan sauce and heat through, 1 or 2 minutes.

Serve immediately.

Chicken Angelo recipe close-up of finished dish on a plate on the deck