Updated Thursday, May 23rd, 2002
Yield: 4 to 6 servings
Remove the chicken, mushrooms, and artichokes to a warm serving platter and keep warm. Dissolve the cornstarch in a little water. Add to the liquid in the skillet, bring to a boil, and cook until the sauce is bubbly and thickened. Pour the sauce over the chicken and serve.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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