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Add a photoServings: 12
Ingredients
- 2 1/2 lbs. boneless chicken breasts
- 2 quarts. chicken stock
- 2 cans artichoke hearts
- 1 pound mushrooms
- 1 dozen lemons
- 4 cloves garlic
- 2 sticks butter
- 1 bunch parsley
- 1 bunch scallions
- 1 healthy pinch chives
- Salt & Pepper
- Cornstarch
- 2 - 2 1/2 c. white wine
Directions
- Slice chicken breasts into 1/2" strips. Put chicken stock plus 2 qts water into large pot with salt, pepper, juice from lemons. Bring to boil. As stock begins to boil, add in chicken, stirring to keep from sticking. Let it come to a boil, then simmer for 10 to 15 min. Drain chicken, keeping half the liquid for the sauce.
- Place liquid removed chicken in saute/fry pan. Pour melted butter over it. Add in mashed garlic and diced scallions and saute/fry for 3 min.
- Add in stock, then wine, stir and bring to a boil. Then add in lemon juice, salt and pepper to taste. When it comes to a boil again, add in mix of cornstarch and cool water, stirring till thickened. Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 353g | |
| Recipe makes 12 servings | |
| Calories 330 | |
| Calories from Fat 200 | 61% |
| Total Fat 22.61g | 28% |
| Saturated Fat 11.76g | 47% |
| Trans Fat 0.09g | |
| Cholesterol 89mg | 30% |
| Sodium 416mg | 17% |
| Potassium 512mg | 15% |
| Total Carbs 5.23g | 1% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.33g | 1% |
| Protein 19.14g | 31% |
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