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CHICKEN VERDICHIO 
2 boneless breasts of chicken (approx. 2 lbs.)
1/8 c. olive oil
2 tbsp. flour
2 c. baby mushroom caps or sliced pieces
1 clove garlic, mashed
4 oz. Verdicchio white wine (any dry Italian wine)
1 fresh lemon, sliced
1 can artichoke hearts
Salt

Split breasts for 4 halves. Par boil for 7 to 8 minutes. Cut chicken into bite size pieces. Sprinkle flour over chicken while cooking. Add mushrooms and garlic. Remove garlic when mushrooms are golden. Pour off oil from skillet. Add wine, lemon slices, simmer 10 to 15 minutes. Add artichokes, dash of salt, pepper to taste. Serve hot or cold.
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