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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