Ingredients
-
1 small onion, thinly sliced
-
1 medium sweet red pepper, julienned
-
2 tablespoons butter
-
2 cups cubed cooked chicken
-
1 (12 ounce) jar marinated artichoke hearts, drained and quartered
-
1/2 cup fresh mushrooms, sliced
-
1/2 cup white wine or 1/2 cup chicken broth
-
1 1/2 teaspoons italian seasoning
-
1 teaspoon chicken bouillon granule
-
1/2 teaspoon salt
-
1/4 teaspoon pepper
-
2 tablespoons cornstarch
-
1 cup heavy whipping cream, divided
-
hot cooked rice or noodles
Instructions
- In a large skillet, saute onion and red pepper in butter for 2-3 minutes.
- Add the chicken, artichokes, mushrooms, wine or broth, Italian seasoning, bouillon, salt and pepper.
- Cook and stir for 3 minutes.
- Combine cornstarch and 1/4 cup cream until smooth; stir into skillet.
- Add remaining cream.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Serve over rice or noodles.
- Yield: 4 servings.