Beer makes batters better, meat more tender, and sauces more flavorful.
Chicken Breasts with Artichoke Hearts & Bell Peppers
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- #8095
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 tablespoon margarine, divided
2 boneless, skinless chicken breast halves
salt and pepper
1 small onion, thinly sliced and separated into rings
1 yellow or red bell pepper, seeded and cut into rings
6 small red potatoes, halved
3 tablespoons flour
1/2 cup chicken broth
1/4 cup dry white wine
4 canned artichoke hearts, halved
directions
Melt 2 tsp. margarine in heavy frying pan. Season chicken with salt and pepper to taste. Saute for 7-8 minutes or until browned on both sides. Remove and keep warm.
Add remaining margarine to pan. Saute onion, yellow pepper and red potatoes for 10 minutes or until nearly cooked. Sprinkle on flour. Stir in broth and wine. Cook and stir until sauce thickens.
Add artichoke hearts and chicken. Cover and cook over medium heat for 10 minutes or until vegetables are tender and chicken is done. Garnish with paprika, if desired.
added by
calista
nutrition data
477 calories, 8 grams fat, 59 grams carbohydrates, 37 grams protein per serving.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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reviews & comments
May 29, 2009
Delicious Chicken. I added a bit of sundried tomato and dried mushrooms that I had on had. Used cornstarch instead of the flour. My family raved about this chicken.