Freedom Fighter Chicken (Liberty Tree Tavern)

By ArmySister

Liberty Tree Tavern, MK (from Cooking with Mickey Vol. II)

Ingredients

• 2 8-ounce chicken breasts
• 3 tablespoons butter or margarine
• 4 artichoke hearts
• 4 mushroom buttons
• 8 pea pods
• 1/4 cup red bell pepper, cut into 1/4" dice
• 4 small onions, pearl, peeled and steamed till tender
• 1 clove garlic, crushed
• 1/8 teaspoon thyme
• 1/8 teaspoon basil
• 1/8 teaspoon Cajun seasoning
• 1 tablespoon white wine Worcestershire sauce (I used normal)
• 1/4 cup white wine
• 1/2 cup heavy cream
• Salt, Pepper
• 2 cups spinach, fresh, firmly packed

Details

Servings 2

Preparation

Step 1

Remove any fat from chicken breasts and cut each breast into 6 equal-sized strips. Wash and cut the vegetables and pat dry.
In a large skillet, melt butter or margarine and sauté chicken strips for 3 to 5 minutes. Add artichoke hearts, mushrooms, pea pods, diced pepper, steamed pearl onions, and garlic and continue to cook for an additional 5 minutes. Season and add remaining ingredients, except spinach. Reduce heat and simmer for 5 minutes.
In a quart of boiling water, add spinach and cook for 1 minute until leaves wilt. Drain well and divide spinach between two dinner plates. Arrange in a circle around the rim of plate. Spoon half chicken mixture in center of each plate. Serve immediately.
Cooks Note: I used a little bit more vegetables because I had about 18 ounces of chicken breast. I also added some leftover zucchini. This made far more than 2 of us could eat and will be enough for 2 meals for 2. I also served this on a bed of rice because you end up with at least 3/4 of a cup of sauce. Tastes delicious.