Chicken Sauté Sec With Mushrooms And Artichokes Recipe
Chicken Sauté Sec With Mushrooms And Artichokes Recipe
“[Lucille Ball was] born in Butte, Montana, on August 6, 1911. Height: 5 feet, 6 ½ inches. Weight: 120 pounds. Blue eyes and blonde hair. Educated in public schools of Jamestown, New York and Chataqua Music Institute. After several years of hard work in pictures now finds herself a full-fledged star with R.K.O.-Radio Pictures to whom she is under contract.” — What Actors Eat When They Eat!
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Servings
4
servings
Ingredients
- 1 chicken
- salt and pepper, to taste
- flour, to taste
- paprika, to taste
- olive oil, for frying chicken
- 1 cup sliced mushrooms
- 1 tablespoon chopped parsley, plus more to taste
- 1 small onion, chopped
- 6 artichoke hearts, quartered
- 1 clove garlic, chopped
- 1/4 wine glass white wine
Directions
- Disjoint a nice fat chicken. Mix together the salt and pepper, flour, and paprika, to taste. Sprinkle the chicken with this mixture and be sure the chicken is thoroughly dry — then fry briskly in olive oil until golden brown, lower the flame, cover the pan, and cook slowly until tender.
- Remove the chicken from the pan, put in the mushrooms and a little salt, onion, artichokes, garlic, and parsley and fry for a few minutes, stirring constantly. Add the wine — then the chicken and simmer for 10 minutes.