La Groceria'S Chicken Verdicchio - cooking recipe

Ingredients

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

Preparation

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.