We couldn’t believe how popular this recipe would be. So popular, that the family was standing in line, asking if it was done yet. We barely said “Dinner is Ready” and their plates were filled and we forgot to take a picture of the finished product.! Plus, we did not use the Marsala Cooking Wine or the Garlic Powder.
The smells in the kitchen and the flavors cooked together so wonderful everyone was anxious to taste!
Simple and Quick: Heat Olive Oil on Medium to Medium High till you begin to see it warming.
Throw in a good amount of Chopped Fresh Garlic. Stir it around for about a minute.
Add Cubed Boneless Skinless Chicken, keeping the heat up to Medium to Medium High until cooked through.
Sprinkle some Pepper over the top unless you do not care for it, or would rather have salt.
Add a Bag of Frozen Brussel Sprouts, cutting them in half as they cook.
Then add a jar of Marinated Artichoke Hearts and a jar of Mushroom Stems & Pieces, drained.
Turn down to a nice steady simmer for about 10 minutes. Remove from heat and add in a Tablespoon to Two Tablespoons of Sour Cream or Greek Yogurt.
Stir through and serve with Texas Toast.
Easy to make, and if you do, take a picture of the finished product for us! Ha!
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