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Ingredients
- 2 tbsp. flour
- 4 skinless, boneless chicken breasts, pounded thin
- 2 tbsp. oil
- 1/2 c. minced onion
- 2 garlic cloves, chopped
- 2 cans mushrooms, or possibly 1/2 pound fresh mushrooms
- 1 can beef stock (13 ounce.)
- 1 c. Marsala wine
- 2 tbsp. cornstarch
- 1 jar artichokes
Directions
- Dredge chicken in flour mix. In a large frying pan, heat 2 Tbsp. of oil over medium heat. Add in chicken and cook till lightly brown, 3 min on each side. Set aside and keep hot. Add in onion and garlic. Saute/fry 3 min. Add in mushrooms, stir in wine and beef stock. Bring to a boil, reduce heat, add in cornstarch (mixed with cool water). Cook on medium heat till smooth and gravy like. Add in chicken and serve over buttered, parsleyed noodles.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1303g | |
| Calories 1097 | |
| Calories from Fat 280 | 26% |
| Total Fat 31.63g | 40% |
| Saturated Fat 3.29g | 13% |
| Trans Fat 0.76g | |
| Cholesterol 107mg | 36% |
| Sodium 2716mg | 113% |
| Potassium 1544mg | 44% |
| Total Carbs 86.64g | 23% |
| Dietary Fiber 12.4g | 41% |
| Sugars 27.13g | 18% |
| Protein 57.16g | 91% |
