Title: Chicken Angelo
Categories: Casserole
Yield: 6 Servings

3 Whole chicken breasts
1/3 c Dry white wine
1 sm Onion
1 c Mushrooms; sliced
6 Artichoke hearts; quartered
1/2 c Chicken broth
2 Cloves garlic; minced
1 tb Parsley; chopped
1/4 c Butter
1 ds Oregano
Salt & pepper to taste

Date: Sat, 30 Mar 1996 11:56:36 -0800

From: Gerald Edgerton

Bone chicken breasts and cut into quarters. Dredge in flour. Shake off
excess flour. Heat 1/4 cup butter in large skillet over medium heat. When
hot add chicken pieces and brown on all sides. Add oregano, broth,
mushrooms, artichoke hearts and parsley. Saute over high heat until sauce
thickens, stirring constantly. Serve at once.

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