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Chicken Peppernata


Thursday, January 01, 2004
2 boneless chicken breastsFlour
2 ½ oz. liquid butter
¼ oz. of shallots chopped
¼ oz. chopped parsley
2 oz. white wine
3 ½ oz. of artichoke hearts (not marinated)
3 oz. of chopped mushrooms
2 oz. of roasted red peppers
Dust chicken in flour and cook in butter with shallots, parsley, peppers and artichokes for 3 minutes on each side. Once done, put on a plate. Add 2 ounces of butter to pan and then your wine to make the sauce.
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