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CHICKEN PICCANTE 
2 (8 oz.) skinned chicken breasts
2 oz. of quartered cut mushrooms
4 oz. of quartered cut artichoke hearts
1 oz. white wine
1 oz. lemon juice
1 oz. peanut oil
1 oz. butter (made with polyunsaturated vegetable oil)

Dredge chicken breasts in flour. Saute in peanut oil and butter at a medium flame for 5 minutes on each side. After this is completed, add mushrooms and saute for 2 minutes. Then add artichoke hearts and deglaze the entire meal with white wine and lemon juice. Serves 4.
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