Chicken San Angelo

• 8 oz. boneless chicken breasts
• 1 c. broccoli florets
• 3 artichoke hearts, cut in half
• 1/8 c. sun-dried tomatoes, cut in strips
• 1/8 c. roasted red peppers, cut in strips
• 1 Tbsp. garlic, crushed
• 1/2 c. white wine
• 1/2 c. chicken stock
• 1/2 c. butter, softened
• 1 c. flour
• salt and pepper to taste
• 1/2 c. oil

1. Dredge chicken in flour and set aside.
2. Heat oil in pan and add garlic and chicken.
3. Brown chicken on both sides and season. Pour off oil and deglaze pan with white wine and chicken stock. Add broccoli, artichoke hearts, sun-dried tomatoes and roasted red peppers.
4. Reduce liquid in pan by cooking until sauce is of the consistency you want.
5. Add in softened butter and serve over pasta or rice.

chicken breasts, broccoli florets, hearts, tomatoes, red peppers, garlic, white wine, chicken stock, butter, flour, salt, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=814755 (may not work)