I was reading through some recipes and then I just used what I had in my house, so here's what I did. Boiled 2 large chicken breasts. Opened one can of marinated artichokes, drained the juice into another container and cut the artichokes in small pieces. I cut the chicken up and put the artichokes and the chicken in a bowl and set aside. In my wonderful sauté pan, I started my sauce. Melted a big hunk of butter, cut up one onion and sliced up 4 cloves of garlic, let all that get nice and soft. I then added about 1/2 cup of flour, stirring until smooth and let it cook for a couple of minutes. Then I added the reserved artichoke juice, a bit of lemon juice, about 1 cup of the liquid that I had cooked the chicken in and some milk. I added in the chicken and the artichokes, salt, pepper, parsley, basil and oregano. I also threw in some parmesan cheese. Stirred all that and turned it down on low. Cooked a batch of linguini pasta, added the pasta to the chicken mix, turned it way down as I was leaving for a while. I kept a cup of the pasta water to add later if it was too dry. I mixed up some bread crumbs, parmesan cheese and some seasonings. When I got home, I bumped up the heat on my dish and turned on the broiler in the oven. When my dish was nice and hot, I covered it with the bread crumb mixture and put it under the broiler. It took about 3 to 4 minutes to brown the bread crumbs and melt the cheese. It turned out really well. I put the leftovers in a 9 by 13 baking dish and mixed up another batch of the seasoned bread crumbs. When we want more, I'll just warm it up, top it with the bread crumb mix and broil it again. Happy weekend everybody!. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
