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Artichoke Chicken Recipe

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This recipe for Artichoke Chicken, by , is from The Anderson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherri Ruggiero
Added: Sunday, March 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 thin boneless chicken breasts
olive oil
2 cloves garlic, chopped or minced
8 oz sliced mushrooms
3 small jars marinated artichoke hearts
3 oz. fresh grated parmesan cheese
1T. Dijon mustard
2 T. capers
1 jar creamy alfredo pasta sauce
2-3 slices provolone cheese

Directions:
Directions:
Saute chicken breasts in olive oil over medium heat until cooked through. Remove from pan. Saute mushrooms and garlic in pan drippings. Add more olive oil if needed. Add alfredo sauce and mustard, combining thoroughly. Drain and rinse artichoke hearts and add them, capers, and cheese. Return chicken breasts to sauce until heated through. Serve with angel hair pasta.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
To make it even faster use precooked chicken strips.

 

 

 

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