Recipe - Chicken Breasts With Artichokes

1 Whole boneless, skinless
chicken breast
20 BABY artichokes, cleaned and
acidulated
1 lg Onion, chopped
2 ounce Pancetta, minced
1 Glass white wine
One fourth cup Olive oil
Salt & pepper to taste
Fresh bread crumbs
Chopped Italian parsley
Parmesan to taste

PREPARATION: Cut the baby artichokes in fours. Place in a pan of water,
lemon juice and salt. Cut the chicken breast into 2inch strips and set
aside.

In a skillet, saut the pancetta in the olive oil. Add the onions when the
pancetta is crispy and saut until the onions are golden.

At this point, add the artichokes and cook for about 5 minutes. Add the
chicken and cook for an additional 3 minutes, then add the white wine,
parsley and salt.

Add the chicken and cook for an additional 3 minutes, then add the white
wine, parsley and salt. When chicken is cooked, the dish is ready

Add the pepper, parsley, bread crumbs and sprinkle with parmesan.

Posted to MCRecipe Digest V1 #291

Date: Sun, 10 Nov 1996 19:28:26 +0100

From: Mary Ellen ldyspark@buffnet.net