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Vikki's Chicken
1 lb. boneless chicken breast, cut into bite sized pieces 1 tbs. olive oil salt & pepper to taste 1 tsp. thyme 1 clove garlic, crushed 1 8oz. jar marinated artichoke hearts, drained and cut in half 8oz. fresh mushrooms, sliced 1 or 2 lemons, cut into wedges splash white wine (I use some from the bottle I am serving with dinner) Saute chicken & garlic in olive oil over medium heat until chicken is cooked through. Season with salt, pepper and thyme. Add artichokes and mushrooms. Cook until mushrooms begin to soften. Add lemons and simmer for a few minutes. Add the splash of wine, simmer a little longer. Serve over parmesan egg noodles. |
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