Santa Clara University

Petti Di Pollo con Carciofi e Funghi

Ingredients:                                                                                                            

10 chicken breasts
12 small artichoke hearts
12 mushrooms
5 tablespoons of lemon juice and 2 lemon wedges
2 cups olive oil
1 1/2 cup flour
1 cup white wine
3 packages or cubes of beef or chicken broth
Italian herbs
Salt and pepper to taste

Directions:

1. Slice artichokes and soak in lemon juice and water for 20 minutes. Drain on paper towel.
2. Prepare chicken by shaking them in a bag with 1 cup of flour with a little salt and pepper.
3. Cook chicken in olive oil and sprinkle with italian herbs.
4. Add artichokes and mushrooms to chicken and cook for 5-7 minutes. Remove chicken from pan.
5. Pour off excess oil except for 2 or so tablespoons. Add white wine and 1-2 cubes of broth. Boil down (2-4 minutes), stirring often. Put chicken back into pan for about 2 minutes.
6. Remove to plate and serve immediately