Shelly's Recipe

COACH HOUSE CHICKEN

Category: Chicken

4 fresh or individually frozen boneless, skinless chicken breasts
2 cups boil-in-bag rice
1/4 cup butter
1/2 cup green onion, chopped
11/2 cup shiitake mushrooms, cut in half
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic, minced
2 tbsp white wine or vermouth
1 tbsp olive oil
4 artichoke hearts, water-packed, quartered

Rinse fresh chicken with cold water and pat dry, or remove protective ice glaze from frozen chicken by holding under lukewarm running water for 1-2 minutes. Pat dry. Cut chicken into strips.

Prepare rice according to package directions and set aside.

Melt butter in a skillet over medium-high heat. Add chicken; saute until lightly browned. Remove chicken and set aside. Add green onions to pan and saute about 2 minutes more. Add mushrooms, salt, pepper and garlic; continue cooking, stirring about 2 minutes more. Add chicken, wine, olive oil and artichoke hearts; simmer 2 minutes or until chicken is thoroughly cooked. Serve chicken and vegetables over rice, if desired. Serves 4