Recipe - Chicken Angelo

3 Whole chicken breasts
1/3 cup Dry white wine
1 small Onion
1 cup Mushrooms; cut or sliced up
6 Artichoke hearts; quartered
One half cup Chicken broth
2 Cloves garlic; minced
1 tablespoon Parsley; chopped
One fourth cup Butter
1 ds Oregano
Salt & pepper to taste

Date: Sat, 30 Mar 1996 11:56:36 0800

From: Gerald Edgerton jerrye@wizard.com

Bone chicken breasts and cut into quarters. Dredge in flour. Shake off
excess flour. Heat One fourth cup butter in large skillet over medium heat. When
hot add chicken pieces and brown on all sides. Add oregano, broth,
mushrooms, artichoke hearts and parsley. Saute over high heat until sauce
thickens, stirring constantly. Serve at once.

MCRECIPE@MASTERCOOK.COM

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