Chicken Roma



4 Chicken breasts, pounded thin
1/4 cup Flour
dash Salt and pepper
3 tbsp. Olive oil
1 tbsp. Shallots
1 tbsp. Lemon juice
1/4 cup Chicken broth
1/4 cup White wine
1/4 cup Tomatoes diced
1/4 cup Mushrooms quartered
1/4 cup Artichoke hearts
1 tbsp. Butter
1 tsp. Garlic, minced
1 tbsp. Fresh basil, chopped
1 tbsp. Parmesan, grated


• Brown chicken lightly in a hot frying pan with olive oil, then remove from the pan.
• Add the shallots, garlic, tomatoes, mushrooms, and artichokes to the pan, then deg laze with white wine. Reduce, add lemon juice, chicken broth, and butter.
• Return chicken to pan and bring together.
• Add salt and pepper to taste and finish with basil and Parmesan cheese.
• Serve over pasta

925 N. Main Street, Cottonwood, AZ, 86236