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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
6 boneless skinless chicken breast halves (1 1/2 pounds) |
3 tablespoons salad oil |
1/2 cup dry white wine |
1 (4 ounce) can sliced mushrooms, drained |
1 (8 1/2 ounce) can jerusalem artichoke hearts, drained or 1 (9 ounce) package frozen artichoke hearts |
2 tablespoons all-purpose flour |
1/2 teaspoon seasoning salt |
1/4 teaspoon seasoned pepper |
1/2 cup milk |
1 dash paprika |
hot cooked rice (optional) |
Directions:
1. In large skillet, brown chicken lightly on all sides in oil; drain.
2. Add wine, mushrooms and artichokes.
3. Bring to a boil; reduce heat, cover and simmer 20 minutes.
4. Remove chicken, mushrooms and artichokes to heated platter.
5. Stir flour, seasoned salt and seasoned pepper into pan juices; heat 2 to 3 minutes, stirring constantly.
6. Blend in milk; stir until thickened.
7. Pour sauce over chicken and sprinkle with paprika.
8. This dish may be frozen.
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