2 6-oz. boneless, skinless chicken breasts
2 tablespoons vegetable oil
1/4 cup flour
salt & pepper to taste
1 diced Roma tomato
1 6-oz. can artichoke hearts, drained and cut in quarters
8 raw, cleaned shrimp
2 cloves crushed garlic
1/3 cup beef stock
1 tablespoon chopped, fresh parsley
1 tablespoon chopped, fresh basil
2 tablespoons butter
1 ounce parmesan cheese
Dredge chicken breasts in flour and salt and pepper mixture. In a heavy skillet, heat oil over medium heat until hot but not smoking. Add chicken breasts and cook for 3 minutes per side. Set aside.
Drain off oil and return pan to medium heat. Add tomatoes, shrimp, garlic, and artichokes. Cook for 3 minutes. Add beef stock and cook for an additional 2 minutes. Add basil, parsley and butter and cook until butter is melted. Do not overcook!
Server over cooked chicken with parmesan cheese.
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