6 boneless, skinless, chicken breasts
1/4 cup margarine
2 green onion, chopped
3/4 cup white wine
3/4 cup water
1 cup fresh mushrooms, sliced
2 14 ounce cans artichoke hearts (frozen have less salt)
Grated Parmesan cheese
Paprika
Toss chicken with paprika and brown in margarine. Add chopped green onions, wine and water. Simmer for 45 minutes. Add mushrooms and artichoke hearts. Cook slowly 15 minutes. Serve over “No Yolks” noodles sprinkled with parsley. Sprinkle with Parmesan cheese.
Makes 6 servings.