I found this one on a slip of paper in my Mother's husband's notebook dated August 27, 1975 (I was barely a year old when this recipe was passed on to my step-father)...made it tonight and we LOVED it.
Mushroom-Garlic Chicken with Artichokes
6 skinless, boneless chicken breast halves, pounded to 1/4 inch thickness
Salt and Freshly Ground Black Pepper (I used sea salt)
3 Tbsp Butter
8 Cloves of Garlic, minced
1 Tbsp Olive Oil
1/4 lb. Mushrooms, sliced (I used simple large white mushrooms)
14 oz. Artichoke Hearts, drained and quartered (I used the same marinated ones I use in my Greek Pasta recipe)
2 Tbsp Dry Marsala
1 Tbsp Lemon Juice
1: Season chicken with salt and pepper. In a large frying pan, melt butter over medium heat. Add half the garlic and cook 1 minute. Add chicken and cook until lightly browned, about 3 minutes per side. Remove to a warm serving platter.
2: In the same frying pan, add olive oil and remaining garlic; cook 1 minute. Add mushrooms and cook until tender, about 3 minutes. Add artichokes and cook 1 minute, until heated through. Add Marsala and lemon juice. Bring to a boil. Stir continuously until mixture thickens, about 5 minutes. Pour over chicken. Serve with rice or pasta.
...as a side note the recipe is hand written and addressed to my Mother's husband on the Coronado Resort and Hotel (don't know what the place is called now a days) and signed by the "Head Chef." I can't make out the signature but am trying to find out who the Head Chef was there in 1975...
This is VERY simple and incredibly good. I served ours with a garlic and butter pasta with a light dusting of crushed dehydrated red peppers for some flavour and colour.
Mushroom-Garlic Chicken with Artichokes
6 skinless, boneless chicken breast halves, pounded to 1/4 inch thickness
Salt and Freshly Ground Black Pepper (I used sea salt)
3 Tbsp Butter
8 Cloves of Garlic, minced
1 Tbsp Olive Oil
1/4 lb. Mushrooms, sliced (I used simple large white mushrooms)
14 oz. Artichoke Hearts, drained and quartered (I used the same marinated ones I use in my Greek Pasta recipe)
2 Tbsp Dry Marsala
1 Tbsp Lemon Juice
1: Season chicken with salt and pepper. In a large frying pan, melt butter over medium heat. Add half the garlic and cook 1 minute. Add chicken and cook until lightly browned, about 3 minutes per side. Remove to a warm serving platter.
2: In the same frying pan, add olive oil and remaining garlic; cook 1 minute. Add mushrooms and cook until tender, about 3 minutes. Add artichokes and cook 1 minute, until heated through. Add Marsala and lemon juice. Bring to a boil. Stir continuously until mixture thickens, about 5 minutes. Pour over chicken. Serve with rice or pasta.
...as a side note the recipe is hand written and addressed to my Mother's husband on the Coronado Resort and Hotel (don't know what the place is called now a days) and signed by the "Head Chef." I can't make out the signature but am trying to find out who the Head Chef was there in 1975...
This is VERY simple and incredibly good. I served ours with a garlic and butter pasta with a light dusting of crushed dehydrated red peppers for some flavour and colour.
"Ponder well on this point: the pleasant hours of our life are all connected, by a more or less tangible link, with some memory of the table."-Charles Pierre Monselet, French author(1825-1888)
