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!
- 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
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.