RANDOLPH, MASS. (WHDH) - In this week’s “What’s Cooking,” 7’s Sarah French went to Randolph on the South Shore to make Chicken Venezia at La Scala.
8 oz fresh mushrooms, sliced thin
2 chicken breasts, sliced thin
1/2 cup flour
4 oz butter
1/2 cup white wine
salt
pepper
1 tsp garlic powder (or more to taste)
4 oz artichoke hearts, quartered
fresh lemon
fresh parsley, chopped
Melt butter in frying pan
Dredge chicken in flour
Add chicken to pan
Season with salt, pepper and garlic powder
Add mushrooms
Add quartered artichoke hearts
Squeeze on fresh lemon
Add wine
Cover and cook 15 minutes
Plate and sprinkle on freshly chopped parsley
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