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Ingredients

• 4 cups chicken sauce (see recipe)
• 6 tablespoons olive oil (divided)
• 12 artichoke bottoms (quartered, use frozen if possible, canned can be substituted)
• 4 boneless skinless chicken breast halves (6 to 8 ounces each), cut into 1/2-inch strips
• Salt and pepper taste
• 1 to 1 1/2 cups flour
• 2 1/2 cups white wine
• 2 tablespoons chopped parsley
• 2 tablespoons lemon juice
• Chicken sauce
• 2 tablespoons extra-virgin olive oil
• 6 cloves garlic
• 2 sprigs fresh sage
• 2 sprigs fresh rosemary
• 2 sprigs fresh basil
• 1 quart roasted chicken stock or canned broth
• 1 cup water mixed with about 3 tablespoons cornstarch to make a slurry
• Salt and pepper to taste

Description

Bakespace