Ingredients:
4 tablespoons
butter
4 tablespoons olive oil
1 medium white onion, chopped
1
pound chicken tenders, or boned and skinned chicken breasts
Flour to
dredge chicken
6 cloves garlic, depending on degree of flavor
desired
12 large fresh mushrooms, chopped
12 small canned artichoke
hearts, quartered
1 cup Marsala wine
1 1/2 cup beef stock
Salt
and pepper to taste
1 pound angel hair pasta, cooked, drained and held
warm
1/4 lemon
Directions:
Combine butter and
oil in large saute pan. Add onion; begin to saute over medium heat.
While onion is cooking, cut chicken tenders or
breasts into julienne strips. Dredge chicken pieces in flour and add to
onion along with garlic. Saute 2 to 3 minutes, turning frequently.
Add mushrooms and artichoke hearts and cook 3 to 4 minutes,
stirring frequently.
Add wine and reduce to half, about 10
minutes. Increase heat to medium-high, add stock and reduce to half, about
10 minutes. Add salt
and pepper to taste. Remove
from heat and gently toss with pasta. While mixture is still in pan,
squeeze lemon juice over top. Serve immediately.
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