Creamy Mushroom-Artichoke Sauce |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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I serve this sauce over breaded chicken, pork or veal cutlets. From Southern Living, 12/05 Ingredients:
2 tablespoons butter |
1 tablespoon oil |
1/2 lb mushroom, sliced |
1/2 cup chopped onion |
2 garlic cloves, minced |
3/4 cup chicken broth |
1 (8 ounce) package cream cheese, softened |
1 (14 ounce) can artichoke hearts, drained and coarsely chopped |
2 tablespoons fresh lemon juice |
1/8 teaspoon ground red pepper (more if you like) |
Directions:
1. Melt butter with oil in a large skillet over medium heat; add mushrooms, onion, and garlic and saute 5-7 minutes or until tender. Stir in chicken broth and cream cheese and cook, stirring constantly, 2-3 minutes or until cream cheese melts. Stir in artichoke hearts, lemon juice and red pepper. Reduce heat to low and cook 2 minutes or until mixture is hot.
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