Shelly's Recipe

ITALIAN-STYLE GARLIC CHICKEN

Category: Chicken

4 tbsp butter and olive oil
1 medium onion, chopped
1 lb chicken tenders
Flour, to dredge chicken
4-6 clove garlic, minced
12 large mushrooms, chopped
12 small canned artichoke hearts, quartered
1 cup Marsala wine
1 1/2 cups beef stock
Salt and pepper, to taste
1 lb angel hair pasta, cooked al dente, drained
1/4 lemon

While pasta is cooking, combine butter and oil in a saute pan. Add onion and saute. Dredge chicken pieces in flour and add to onions along with garlic. Saute 2-3 minutes, turning frequently. Add mushrooms and artichoke hearts and cook 3-4 minutes, stirring frequently.

Add wine and reduce to half, about 10 minutes. Increase heat to medium-high, add stock and reduce to half, about 10 minutes. Add salt and pepper to taste. Remove from heat and gently toss with cook pasta. While mixture is still in pan, squeeze lemon juice over top and then serve. Serves 4