posted by Lulu 12-30-99 6:46 AM
Chicken Chardonnay
4 boneless chicken breasts (must be thin, or flattened)
4 Tbl. butter
2 cup sliced mushrooms
1 (about 16 oz) can artichoke hearts
1 lb. rainbow rotini
1 cup heavy cream
1/4 cup Chardonnay
1 tsp. salt, pepper to taste
Cook pasta al dente, set aside. In a skillet, add 4 tablespoons butter. Saute chicken breasts 2-3 minutes.
Drain artichoke hearts, add mushrooms and artichokes to skillet. Saute another 2 minutes. Add chardonnay, cook another minute. Add heavy cream. Cook 1-2 minutes.
Place pasta on individual plates. Place chicken breasts and sauce over pasta. Garnish and serve with a glass of Chardonnay, tossed salad and fresh bread.