*** Serves 1 ***
2 4oz. skinless, boneless chicken breasts
dash of salt
2oz. chopped mushrooms
1oz. artichoke hearts (could be marinated)
1-2 chopped sun dried tomatoes
2 asparagus spears (blanched)
2 oz. Cotes du Rhone
2-3 oz. of brown sauce (demi – glaze)
extra virgin olive oil
1.Dredge chicken in flour, shake off excess
2.Place oil in 9 pan, heat. When hot, place chicken in pan, agitate.
3.Lightly salt chicken.
4.Just before you turn the chicken, add mushrooms.
5.Turn chicken, add asparagus, sun dried tomatoes, artichoke hearts
6.Add just a touch of salt.
7.Deglaze with Cotes du Rhone.
8.Add brown sauce to finish.
Serve over rice or pasta
Note: You can really jump up the flavor by using a marinated artichoke