Californian Artichoke Chicken Saute Ekleyen: Barracuda | eklenme tarihi: 12 Şub 2002


16 California baby artichokes<BR>¼ cup olive oil<BR>4 half chicken breasts, skinned, boned and cut into chunks<BR>2 red or yellow onions, sliced thick<BR>4 cloves garlic minced<br><br>1 tablespoon each chopped fresh basil and rosemary or 1 teaspoon each dried basil and rosemary, crushed<BR>½ cup chicken broth<BR>1 pound fettuccine, cooked and drained


Deleaf, remove chokes from artichokes cut into halves. Brown chicken in large skillet with 2 tablespoons oil; remove from pan and set aside. Add remaining 2 tablespoons oil and sauté onions until tender. Add artichokes to skillet with garlic, basil and rosemary. Cook until artichokes are tender, about 5 minutes. Stir in browned chicken and drizzle with chicken broth; heat through. Salt and pepper to taste, if desired. Serve over hot fettuccine.<br><br><br><br>