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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 Serving | %DV |
|---|---|
| Serving Size 325g | |
| Recipe makes 4 servings | |
| Calories 274 | |
| Calories from Fat 70 | 26% |
| Total Fat 7.91g | 10% |
| Saturated Fat 0.82g | 3% |
| Trans Fat 0.19g | |
| Cholesterol 27mg | 9% |
| Sodium 679mg | 28% |
| Potassium 386mg | 11% |
| Total Carbs 21.66g | 6% |
| Dietary Fiber 3.1g | 10% |
| Sugars 6.78g | 5% |
| Protein 14.29g | 23% |
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