Chicken With Artichokes
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Canned mushrooms||4 Ounce (1 Can)|
|Onions||2 Medium, thinly sliced|
|Frozen artichoke hearts||20 Ounce, thawed (2 Package)|
|Sweet basil||1⁄2 Teaspoon|
|Chicken bouillon||1 Teaspoon|
Remove the bones from the chicken breasts and cut the meat into bite-size pieces; brown slowly in the butter or margarine, stirring occasionally.
Drain mushrooms, reserving liquid.
Add the onions, artichoke hearts, mushrooms, thyme, basil, salt, and pepper.
Dissolve the bouillon in the mushroom liquid (1/4 to 1/2 cup in all) and pour over the ingredients in the frying pan.
Cook, stirring occasionally, until the chicken and vegetables are tender, about 5 minutes.