Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Venice Club Chicken Garlic
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- #8753
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
4 tablespoons butter
4 tablespoons olive oil
1 medium white onion, chopped
1 pound chicken tenders, or boned and skinned chicken breasts
flour to dredge chicken
6 cloves garlic, depending on degree of flavor desired
12 large fresh mushrooms, chopped
12 small canned artichoke hearts, quartered
1 cup marsala wine
1 1/2 cup beef stock
salt and pepper, to taste
1 pound angel hair pasta, cooked, drained and held warm
1/4 lemon
directions
Combine butter and oil in large saute pan. Add onion; begin to saute over medium heat.
While onion is cooking, cut chicken tenders or breasts into julienne strips. Dredge chicken pieces in flour and add to onion along with garlic. Saute 2 to 3 minutes, turning frequently.
Add mushrooms and artichoke hearts and cook 3 to 4 minutes, stirring frequently. Add wine and reduce to half, about 10 minutes.
Increase heat to medium-high, add stock and reduce to half, about 10 minutes. Add salt and pepper to taste. Remove from heat and gently toss with pasta.
While mixture is still in pan, squeeze lemon juice over top. Serve immediately.
added by
gennyblake
nutrition data
874 calories, 28 grams fat, 100 grams carbohydrates, 45 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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