Chicken With Artichokes

 

Ingredients

1. 1 Cup Milk
2. ½ Pound Large Mushrooms, cleaned – stemmed – quartered
3. ½ Cup (1 stick) Butter
4. 1 PKG Frozen Artichoke Hearts, thawed and quartered
5. ¼ Cup Dry White Wine
6. 3 TBL Chopped Green Onions, (white part only)
7. Flour for dredging
8. Salt and Pepper to taste
9. Ingredients:
10. 4 Chicken Breasts Halves, skinned and boned
11. 1 Cup Canola Oil
12. 2 Eggs

Directions

1. Place the chicken breasts between sheets of plastic wrap and pound slightly to a uniform thickness.
2. In a large heavy deep skillet, heat oil over medium/high heat.
3. In a medium sized bowl, beat together the eggs and milk with a dash of salt and pepper. Dip the chicken pieces in the egg mixture and dredge in the flour, shaking off the excess. Place the chicken carefully in the hot oil and cook until well browned on one side. Turn chicken over and add the mushrooms on top of the chicken so they won’t overcook. Cook the chicken another 2 minutes more. Pour off the grease and then add the butter and artichokes. Sauté 2 minutes until slightly reduced. Turn off the heat. Cover pan and let steam for about 5 minutes. Place on a heated serving platter and surround with vegetables.

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