by Gary Duke at Alley Oops
2 tablespoons olive oil
4 chicken breast, boneless and skinless. Thighs would also work
for this recipe.
flour for dredging chicken
2 cloves garlic, diced
1 cup mushrooms, sliced
1 cup sun dried tomato's
1 cup artichoke hearts
12 asparagus spears
1/2 cup white wine
2 cup chicken broth
1/2 lemon, juiced
salt, pepper and Italian seasoning
1. In a large hot skillet add oil and garlic, brown garlic for just a
minute and add chicken breasts that have been dredged in flour (you can omit
the flour if you wish). Brown the chicken on each side.
2.Add, on top of the chicken, your mushrooms, sun dried tomato's,
artichoke hearts and asparagus, fold everything together in skillet.
3.Add white wine to hot ingredients and let it cook off, just a
few seconds and add the chicken broth, lemon juice, salt, pepper and Italian
seasoning.
4. Lower heat and cook on stove top till sauce starts to thicken
and vegetables are tender, about 10 minutes.
5. Serve over pasta or rice.
