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How To make Chicken Angelo

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3 Whole Chicken Breasts
1/3 Cup Dry White Wine
1 Small Onion
1 Cup Mushrooms

sliced
6 Artichoke Hearts :

quartered
1/2 Cup Chicken Broth
2 Cloves Garlic

minced
1 Tablespoon Parsley :

chopped
1/4 Cup Butter
Dash Oregano Salt & Pepper To Taste
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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