ROS’E CHICKEN WITH ARTICHOKE HEARTS

TJ’s Restaurant in the Holiday Inn

vegetable oil spray

8 - 4 oz. boneless chicken breasts fillets, skinned

1 tab. margarine, melted

1 tab. fresh lemon juice

pinch white pepper

3 tab. margarine, divided

8 oz. fresh mushrooms, sliced

10 oz. pkg. frozen artichoke hearts, defrosted and cut in half

2 tab. flour

¾ cup chicken broth

½ cup rose wine

pinch of salt

¼ cup thinly sliced green onion

Preheat oven to 500’. Lightly spray a large dish with vegetable oil . Rinse chicken breasts and pat dry. Arrange in dish. In small bowl combine melted margarine and lemon juice. Pour over chicken; season with pepper. Cover dish with foil and bake 15 to 17 min. or until done. Remove fillets to a warm platter. In a nonstick skillet over medium heat melt 1 tab. margarine; add mushrooms. Cover and cook 7 to 10 min. Uncover, add artichoke hearts and continue to cook until juices evaporate. Remove vegetables and set aside. Heat 2 tab. margarine in same skillet; add flour and cook 1 min. stirring constantly. Add broth, wine and salt. Cook 4 min. or until sauce is smooth. Stir

in green onion; cook 1 min. more. Add vegetables. Spoon over fillets. Serves 8.