Chicken Campagnola

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Title: Chicken Campagnola
Yield: 4 Servings
Categories: French, Poultry


2 Whole Chicken Breasts
1 lg Onion
2 lg Bell Peppers; (Red)
12 oz Mushrooms
1/3 c Olive Oil
14 oz Artichoke Hearts; Drained
1/2 c Frozen Peas
1 ts Salt
1 ts Oregano
1/2 ts Rosemary
1 bn Arugula

Use boneless, skinless half-breasts. Cut crosswise into 1/2-inch strips.
Cut onion into wedges, separate into strips. Cut peppers into 1-inch
strips. Slice mushrooms. In 12-in. skillet over med heat, cook onion in oil
til tender. Add peppers, increase heat and cook til tender-crisp and
lightly browned, stir often. Remove veggies to bowl. In remaining oil over
high heat, cook chicken about 5 mins, til it loses pink color and is
lightly browned. Add to veggie mixture. add 2 TBSP olive oil. Cook
mushrooms til tender. Add next 5 ing. cook about 5 mins to heat through.
Return remaining ingredients to skillet; heat through. Stir in arugula just
to wilt.


Posted to TNT Recipes Digest by Judi Moseley on Mar
23, 1998