6 large white mushrooms thinly sliced
6 thin stalks asparagus, sliced into 1-inch pieces
8 chicken cutlets (1 1/2 lbs)
1/2 cup flour
1/4 cup olive oil
1 small yellow onion, thinly sliced
1 large red bell pepper, thinly sliced
6 canned artichoke hearts (packed in water) drained and quartered
3 scallions, thinly sliced
1/2 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley
1/2 tsp. dried crushed rosemary
1 1/2 cups chicken broth
1/4 cup dry white wine
1 Tbs. butter
s & p to taste
Bring a large pot of water to a boil, add the mushrooms and asparagus and blanch for two minuts. Drain and reserve.
Coat the chicken in the flour. Heat the oil in a large skillet over medium-high heat til lightly browned on both sides, turning once, about 6 minutes. Remove from skillet and set aside.
Add more oil to the skillet if necessary and saute the onion over medium-high heat til lightly browned, about five minutes. Add the bell pepper, artichokes and reserved mushrooms and asparagus. Stir to combine, reduce heat to medium, and saute for 3 minutes.
Return the chicken and add the scallions, basil, parsley, rosemary, broth, wine and butter. Season with s & p. Reduce heat, cover and simmer til the chicken is cooked through and all of the ingredients are hot, about ten minutes.