Recipe - Lucille Balls Chicken Saute

1 Chicken; cut into pieces
Flour; salt, pepper & paprik
4 tablespoon Olive oil
1 tablespoon Parsley; chopped
1 cup Mushrooms; cut or sliced up
1 small Onion; chopped
6 Artichoke hearts; cooked or
canned
1 Garlic clove; chopped
4 tablespoon White wine

Dust the chicken with a mixture of flour, salt, pepper, and paprika. Heat
the olive oil and fry chicken until golden. Cover skillet; reduce heat and
cook until tender. Remove chicken. Add parsley, mushrooms, onion, artichoke
hearts, and garlic to skillet. Cook until onion is tender. Add the white
wine and replace chicken in skillet. Cover and simmer for 10 minutes.

From the recipe files of Carole Walberg
Posted to recipeludigest Volume 01 Number 173 by Laurie Campbell
lauriec@flash.net on Oct 27, 1997