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Chicken Breasts With Artichoke Hearts

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ready in: 30-60 minutes
serves/makes:   4

recipe id: 59362
cook method: stovetop

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4 large boneless, skinless chicken breast halves
3/4 teaspoon seasoned salt
1 jar (6 ounce size) marinated artichoke hearts
1 tablespoon all-purpose flour
1/2 cup water
1/4 cup dry white wine
1 chicken bouillon cube, crumbled
12 small fresh mushrooms, halved
1 tablespoon chopped fresh parsley


Sprinkle chicken with seasoned salt. Drain marinade from artichokes and save. Heat 3 tablespoons of the marinade in a skillet. Add chicken and brown slowly on all sides. Drain off all but 1 tablespoon of marinade remaining in skillet.

Push chicken to one side; stir in the flour. Add water, wine and bouillon cube. Stir gently until mixture boils and thickens slightly. Add artichoke hearts and mushrooms.

Rearrange chicken in pan and spoon sauce over chicken. Cover and simmer over very low heat about 20 minutes, until chicken is tender. Sprinkle with parsley and serve.

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