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Culinary Wednesday

January 2, 2013 - Kristy MacKaben
After weeks of gluttony, we are trying to return to the healthy track. I won't utter the word resolution, but let's just say we're trying to get back to eating normal and not ending every meal with Christmas cookies. Tonight was my first attempt at a fairly nutritious meal: Chicken and Artichokes with wine sauce, courtesy of Better Homes and Gardens. Ingredients: 1/4 cup flour, 1/2 teaspoon dried sage, 1/4 teaspoon salt, 1/2 teaspoon pepper, four skinless chicken breasts, two cups sliced fresh mushrooms, two cans artichoke hearts, 1/3 cup white wine, 1/3 cup chicken broth, parmesan cheese. Directions: In a shallow dish, stir together flour, sage, salt and pepper. Reserve one tablespoon of the flour mixture. Coat chicken with remaining flour mixture. In a skillet, cook chicken in olive oil until no longer pink. Remove chicken from skillet, cover and keep warm. Cook mushrooms and artichokes in olive oil. In a bowl, stir together flour mixture, wine, broth and salt. Add wine mixture to skillet. Cook and stir until thick and bubbly. Pour sauce over chicken and serve with fettuccine. Enjoy!

 
 

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