chicken cajens


3 lbs. of chicken boneless skinless breast. 3 T. spoons olive oil 1 stick butter 1 large onion 5 cloves garlic 1 lb tasso 2 cans artichoke hearts 3 T chopped spanish olives 3 large portabello mushrooms sliced heavy whipping cream sour cream 1 cup white wine 1/4 lb velvetta cheze green onions salt
pepper to taste combine oil and butter until melted. Add onions sautee until wilted. add seasoned chichen slightly brown, then add Tosso, garlic, wine,olives, artichokes and mushrooms. Simmer for 1 hour. Then addcheeze melt then add heavy cream and sour cream and continue cooking until mixeture is smooth. Serve over Angel Hair Pasta

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Jennifer Marko mkosky3@msn.com


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