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Ingredients
- 4 skinless, boneless chicken breast halves, about 7 ounces each
- 8 ounces chicken broth
- cup unseasoned bread crumbs (about)
- cup white wine
- 2 eggs, beaten
- 1 cup whipping cream
- 2 tablespoons butter
- 20 pieces artichoke hearts (about 1 can of quartered artichokes)
- 2 tablespoons olive oil
- 16 broccoli flowerets
- 4 teaspoons freshly chopped garlic
- 16 medium mushrooms, sliced
- 4 teaspoons salt
- 2 teaspoons freshly chopped parsley
- 4 teaspoons white pepper
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Recipe Info
Category : Poultry
Rating : 0
Contributor : marc
Print Recipe
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Directions
Lightly coat chicken breasts in bread crumbs, then dip into beaten eggs.
In large skillet, heat butter and oil. Add chicken breasts and cook over medium-high heat until browned, 1 to 2 minutes per side.
To the pan add garlic, salt, pepper, broth, wine, cream, artichokes, broccoli, mushrooms and parsley. Cook 7 minutes or until chicken is cooked through. Serve over fettuccine. Makes 4 servings.
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