French Chicken [with Linguine] |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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From the book, Heart of the Palms Ingredients:
12 chicken breast halves |
2 tablespoons butter |
2 (14 ounce) cans artichoke hearts, drained |
1 (6 ounce) can pitted black olives, drained |
1/3 cup white wine |
2 chicken bouillon cubes, dissolved in |
1 cup boiling water |
salt and pepper |
1 dash worcestershire sauce |
1 dash tabasco sauce |
1/4 cup chopped parsley |
1 (16 ounce) package linguine, cooked |
Directions:
1. Brown chicken in butter in a skillet.
2. Place chicken in large Dutch oven.
3. Add remaining ingredients, except linguine.
4. Cover and simmer 1 and 1/2 hours.
5. Serve over linguine.
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