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Using
clarified butter in a sautee pan,add chopped garlic, salt and pepper,
and add 4 oz boneless skinless chicken tenders after dredging in
flour.Once browned on one side, turn in pan and add chopped tomatoes,
artichoke hearts, and sliced mushrooms to pan. Add chicken broth
and white wine to pan Reduce by half. Serve over linguini or pasta
of choice.
Enjoy.
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