4-5 chicken breasts
1 cup flour
Poultry seasoning, to taste
Salt & pepper, to taste
1/8 cup sherry wine
1/8 cup olive oil
1 clove garlic, minced
3/4 cup artichoke hearts
3/4 cup mushrooms
1/2 cup heavy cream
Basil, to taste
1/2 cup grated parmesan cheese
Pound chicken then batter in flour with salt and pepper prior to grilling. (I like to add a little poultry seasoning to the flour as well. Instead of grilling I sautee the chicken in a frying pan with a small amount of olive oil until golden brown.
Parmesan Cream Sauce: Heat olive oil and pinch of salt, pepper & garlic in pan, add mushrooms and artichoke hearts and sautee a few minutes. Add basil, sherry and cream. While stirring constantly add parmesan cheese. Heat sauce until combined and thickened. Serve over chicken.
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1 comment:
This was sooooo good. We all loved it! Thanks Kim.
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