Chicken with Wine and Artichokes

Modified by me!

4 chicken breast, pounded thin or you can use Market Day Chiknsteaks
1T of flour
salt and pepper
2T of margarine
1 1/2-2T Canola oil
1/2 cup wine
1-11/2 T flour
1-14 oz can water packed artichoke hearts
8oz sliced mushrooms

Sprinkle chicken with salt and pepper and dredge/sprinkle with flour

Melt 1T of margarine and about 1-1 1/2 T of canola oil in pan.
When butter starts to foam, add chicken.
Cook about 3 minutes per side until cooked through.

Put chicken on plate and keep warm.

Add about 1/4 cup of white wine to pan and stir up bits of chicken and bottom of pan.
Add more wine as needed to make a sauce.

Add 1 14 oz can of plain artichoke hearts (in water), drained.
Stir artichokes in sauce.
Add sliced baby portabello mushrooms, about 8 oz.
Add second Tablespoon of butter and stir.

Saute artichokes and mushrooms until soft.

Place chicken back in pan and toss mixture over.
Put lid on pan and on low and keep until ready to eat.

Recipe from All You magazine

Burger toppings

Last night we grilled GFS sirloin burgers, yum!

I made 2 toppings:

Grilled cubanella peppers.
Cut peppers in half and lay halves flat, brush both sides with olive oil and then grill.

Saute'd on the grill baby portabello mushrooms
1 package of sliced baby portabello mushrooms
Spray piece of foil with Pam
Place mushrooms in foil
Drizzle with olive oil
Drizzle with worcestshire sauce
Enough oil and sauce to pool at the bottom and create a sauce
Close up and shake to distribute sauce
Place on grill before burgers and take off when burgers are done


Everything turned out delish and needless to say I ate ALL the mushrooms.

Stuffed Chicken

I got this recipe from Market Day catalog.

2 boneless/skinless chicken breasts or chik n steaks (Market Day brand)
2-4 roasted red peppers
2 oz goat cheese (place in freezer for a few minutes to slice easier)
fresh basil

butterfly the chicken breasts
place peppers, slices of goat cheese and fresh basil leaves on one side of the butterflied chicken breast.
Fold chicken closed.
Use toothpicks to keep chicken closed.

Grill about 4-5 minutes until chicken is done.

Delicious, cheese melts and yummy flavors of basil and peppers.