Ingredients:
6 boneless skinless chicken breast halves ( 1 1/2 pounds)
3 tablespoons salad oil
1/2 cup dry white wine
1 (4 ounce) cans sliced mushrooms, drained
1 (8 1/2 ounce) cans Jerusalem artichoke hearts, drained or 1 (9 ounce) packages frozen artichoke hearts
2 tablespoons all-purpose flour
1/2 teaspoon seasoning salt
1/4 teaspoon seasoned pepper
1/2 cup milk
1 dash paprika
hot cooked rice (optional)
Directions:
In large skillet, brown chicken lightly on all sides in oil; drain.
Add wine, mushrooms and artichokes.
Bring to a boil; reduce heat, cover and simmer 20 minutes.
Remove chicken, mushrooms and artichokes to heated platter.
Stir flour, seasoned salt and seasoned pepper into pan juices; heat 2 to 3 minutes, stirring constantly.
Blend in milk; stir until thickened.
Pour sauce over chicken and sprinkle with paprika.
This dish may be frozen.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.