Chicken Portofino, 3/13/13

by Gary Duke at Alley Oops

2 tablespoons olive oil

4 chicken breast, boneless and skinless. Thighs would also workfor this recipe.

flour for dredging chicken

2 cloves garlic, diced

1 cup mushrooms, sliced

1 cup sun dried tomato's

1 cup artichoke hearts

12 asparagus spears

1/2 cup white wine

2 cup chicken broth

1/2 lemon, juiced

salt, pepper and Italian seasoning

1. In a large hot{}skillet add oil and garlic, brown garlic for just aminute and add chicken breasts that have been dredged in flour (you can omitthe flour if you wish). Brown the chicken on each side.

2.Add, on top of the chicken, your mushrooms, sun dried tomato's,artichoke hearts and asparagus, fold everything together in skillet.

3.Add white wine to hot ingredients and let it cook off, just afew seconds and add the chicken broth, lemon juice, salt, pepper and Italianseasoning.

4. Lower heat and cook on stove top till sauce starts to thickenand vegetables are tender, about 10 minutes.

5. Serve over pasta or rice.