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Chicken Piccante With Artichokes

2 cups chicken broth
6 boneless skinless chicken breasts
1 lemon, cut into 8 wedges
14 cup green onion, washed, ends removed and chopped
30 small mushroom caps, cleaned well
6 artichoke hearts, canned in water and drained
3 garlic cloves, minced
14 teaspoon white pepper
2 tablespoons cornstarch
12 cup dry white wine
3 cups rice, cooked


Preheat oven to 350 degrees. Bring broth to a boil in large skillet. Reduce heat and simmer. Place chicken breasts in broth and poach, covered for 10 minutes. Remove chicken from broth and place in a 9x13 baking dish. Squeeze lemon into broth and then place wedges in broth. Add onion, mushrooms, artichokes, garlic, and white pepper and simmer for 5 minutes. In a small bowl, mix together cornstarch and wine, whisking until it is smooth; add to broth a little at a time until broth is thick and smooth. Remove and discard lemon wedges. Pour sauce and vegetable mixture over chicken breasts and heat in oven for 15 minutes. Serve over rice.

Source: www.food.com