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Categories:
vegetable oil flour boneless chicken tenderloin strips butter mushrooms hearts white wine lemon salt peppers parsley
Viewed: 44 - Published at: 2 years agoIngredients
- 2 Tbsp. vegetable oil
- flour as needed
- 1 lb. boneless chicken tenderloin strips
- 2 Tbsp. butter
- 1 1/2 c. sliced mushrooms
- 1/2 c. artichoke hearts, sliced in half
- 1 1/2 c. white wine
- juice of 1 lemon
- salt and pepper to taste
- 1/2 c. roasted peppers, sliced
- 1 tsp. chopped parsley
Method
- Heat the vegetable oil in a 12-inch saute pan on medium heat. Lightly flour the chicken.
- Add the chicken to the pan and brown on both sides.
- Discard the oil.
- Add the butter, mushrooms and artichokes, cooking for about 2 to 3 minutes.
- Add the white wine (if cooking over a
- flame, remove the pan from the flame before adding the wine.
- Cover and cook for 4 to 5 minutes.
- Add the lemon juice, salt and pepper to taste and about 1 teaspoon of flour to thicken the sauce).
- Cook for 2 to 3 minutes while stirring.
- Add the roasted peppers and parsley and serve.
- Serves approximately 3.
