- 12 chicken thighs or 6 boned breasts
- l/2 cup butter
- 2 green onions, chopped
- 1/2 Cup white wine
- 1/2 Cup water
- 1 cup sliced mushrooms
- 2 teaspoons salt
- 2 14-ounce cans artichoke hearts
- Grated Parmesan cheese
- Brown chicken in butter. Add chopped onions, wine and water. Simmer 45 minutes.
- Add mushrooms, salt and artichoke hearts. Cook slowly 15 minutes.
- Serve with noodles sprinkled with parsley. Top with grated Parmesan cheese.
Share & Print
0 0 100 0